Geoff’S “I’D Like Some Eggs With My Mushrooms”

1. 1

   In a large skillet (I use a Paula Deen 9-inch square pan), fry up the bacon (or sausage, or kielbasa). Remove meat from pan when completely cooked; drain on paper towels. If using bacon, crush into bits. (Sausage can be cut into bite-sized portions or crumbled, and the kielbasa should be cut into bite-sized portions, then cooked.) Keep the drippings in the pan.

2. 2

   Over a medium heat, add the onions and ground black pepper. Cook until golden. Add mushrooms and cook until almost brown. Then add the bell pepper.

3. 3

   In a medium mixing bowl, add the eggs, garlic powder, parmesan cheese, shredded cheese, and milk. (You may need to add more milk, depending on consistency.) Blend completely.

4. 4

   Add egg mixture and the meat to the vegetable mixture, raising the heat to medium-high. Cook thoroughly. The meat and veggies will outnumber the eggs, so if you want more eggs, have an extra mixture consisting of 2 eggs and milk all ready to be mixed and added. It will not look like an omelet, just scrambled eggs with lots of cheese and vegetables.

5. 5

   When eggs are thoroughly cooked, serve with toast or muffins. Garnish with cheese and salsa and watch the hubby eat.

* Per serving · 4 servings · Values may vary.