MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meatlover's Scrambled Eggs
Categories: Pork, Salsa, Eggs, Dairy
Yield: 3 Servings

6 lg Eggs
1/3 c Milk, half-and-half, or
- light cream
Ground black pepper
4 oz Bulk pork sausage
3 sl Bacon; chopped
1/3 c Diced cooked ham
Salsa

In a medium bowl combine eggs, milk, and pepper. Beat with
a whisk until well mixed and evenly colored; set aside.

In a large skillet cook sausage and bacon over medium heat
until sausage is brown and bacon is crisp, using a wooden
spoon to break up sausage as it cooks. Using a slotted
spoon, remove sausage and bacon and drain on paper towels,
reserving 1 tablespoon drippings in skillet. Using paper
towels, pat sausage and bacon to remove additional fat.

Add egg mixture to the reserved drippings in skillet. Cook
over medium heat, without stirring, until mixture begins
to set on the bottom and around the edges. Sprinkle with
sausage, bacon, and ham. Using a spatula or large spoon,
lift and fold the partially cooked egg mixture so the
uncooked portion flows underneath. Continue cooking for 2
to 3 minutes or until egg mixture is cooked through but is
still glossy and moist. Remove from heat. Serve
immediately.

Serve with salsa.

Makes: 3 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... "Everything you see I owe to spaghetti." -- Sophia Loren
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