Indian Breakfast

This came from a site of very Old Time recipes in a section called "The Chuckwagon Western Recipes" and it sounded so good that I printed it. The first time I made, I left out the green pepper and the green chilies, just making it with the regular ingredients. Then, I decided to try it with the "Optional" ingredients added. We all liked it much better that way so I included them in the recipe. You can use white hominy if you like it better than the yellow.

• Ready In: 35 mins
• Serves: 4-5
• Yields: 1 Skillet

Ingredients

• 1 (15 ounce) can hominy, well drained
• 1⁄2 cup  chopped onion
• 3  slices bacon, cooked and crumbled (I use the thick cut variety)
• 1⁄4 cup green pepper, diced
• 1  dash cayenne pepper
• 1 (7 ounce) can diced green chilies (you can use the 3 oz can if you like them less)
• 5  eggs, beaten
•  salt and pepper

Directions

1. In large skillet saute hominy, onions and crumbled cooked bacon.
2. Add bell pepper and cayenne pepper. Saute on medium high heat for about 10-15 minutes.
3. Add beaten eggs
4. Stir and cook eggs until eggs are done but not rubbery, just fluffy.
5. Serve hot with a dollop of sour craam and salsa.