charlene graham @cookinglongtime
A twist on eggs not an over night thing.
- 1/2 lb
- bacon, cooked& crumbled
- 1/2 c
- green bell pepper chopped
- 1/4 c
- onion chopped
- 1 can(s)
- cream of chicken soup
- eggs ,slightly beaten
1In a skillet cook bacon until crisp.Remove to a plate & crumble cook onion & greenpeppers in bacon fat until tender.In a mixing bowl stir soup until smooth, blending in eggs,peppers & onions.Pour back into skillet.cook over low heat. do not stir.
2As mixture begins to set around the edges gently lift cooked portion with an egg turner so the uncooked portions can flow to the bottom.Continue until eggs are completely set but still moist.
3Works well in a cast iron skillet inside or out side