Pepperoni Scrambler With Bacon and Potatoes

Now you can have your "Pizza" for breakfast or Brunch.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 4  slices  maple bacon (Thick)
• 1  tablespoon black pepper
• 2  tablespoons bacon grease
• 6  ounces fingerling potatoes (Chopped)
• 1  cup green bell pepper (Chopped)
• 1  serrano pepper (Chopped)
• 1⁄2 cup red onion (Chopped)
• 1⁄2 cup button mushroom (Sliced)
• 2  ounces  pepperoni (Hormel-Mini)
• 1  tablespoon  cajun seasoning
• 3  tablespoons Italian parsley (Chopped)
• 6  extra large eggs (Brown)
• 1  tablespoon heavy cream
• 1  dash fine sea salt
• 1  dash white pepper
• 1  heirloom tomato (Sliced)
• 1  navel orange (Sliced)

Directions

1. Coat bacon with black pepper, place in a large skillet, cook crisp and hold for service.
2. Coat skillet with Bacon Grease. Add potatoes, bell pepper, Serrano pepper, red onion, mushrooms, pepperoni and Cajun seasoning. Season with salt and pepper to taste. Cook potatoes 3-4 minutes or tender and stir in parsley.
3. In a bowl whisk eggs, heavy cream, sea salt and white pepper. Add eggs and scramble.
4. Place bacon and scrambled eggs on warm plates.
5. Garnish plates with sliced Heirloom tomatoes and sliced Navel oranges.