Prep 5 mins
Cook 10 mins
A hearty scrambled egg dish that is good for supper, brunch or breakfast. Made this once to twice a week when I was pregnant. I like to add some cheese (parmesan, pepper jack, cheddar all work well)
- 5 slices bacon
- 5 eggs, slightly beaten
- 1⁄3 cup milk
- 1⁄4 cup green pepper, chopped
- 1 small onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 cups corn, drained
- cheese (optional)
- In fry pan, cook bacon until crisp.
- Drain on paper towel, reserving 3 tablespoons drippings in fry pan.
- Combine remaining ingredients and crumbled bacon.
- Pour into fry pan.
- Cook over low heat until eggs are set, stirring occasionally.
- Sprinkle with cheese if using.
This was excellent will be making again thanks
I love peppers and eggs and this was pretty good and made a nice 'wrap' breakfast (took another reviewers advice). Made as directed but omitted the milk as we like our eggs to taste like eggs. Buddha was wanting salsa on his and I felt it could use a dash of garlic powder mixed in during cooking. We did not use any cheese and used a yellow bell pepper (on hand). Thanks for sharing the recipe. Made for PRMR
This really is some filling breakfast!!
I used spring onion from the garden in mine, and went with the added cheese too ( well, why wouldn't you?).
DH wasn't so keen, although he liked it, he felt that there was too much in the way of extras and not enough scrambled egg , he also didn't like the Worcestershire sauce in it,( which is strange, as he virtually drinks the stuff).
I really enjoyed it, and served ours in pita breads, although I had to ditch mine early on, otherwise I would never have finished the scramble itself.
A belly buster of a breakfast!!
Made for 123 Hits.