The picture im adding does NOT do these eggs justice, my family can't get enough of them....fighting over who get's the last bite, i will also be adding my recipe for the gravy you see in the bowl next to the plate of egss, but that will be a few days from now because i have to get it made and pictures made before my hubby get's into it...lol
1In a med. frying pan or iron skillet, heat bacon grease over low-med. heat, you don't want to cook the eggs too fast, or move around more than you have to or it can make your eggs dry and flat.
2In glass bowl (i i perfer a glass bowl and spoon, a spoon because the spoon allows air to get into the mixture which makes eggs fluffier) mix eggs, milk, cheese, and what ever bacon grease is left on the spoon that you used to put the bacon grease in the skillet with. Mix with spoon for 2-3 minutes
3After grease is heated and egg mixture is mixed, pour into skillet.Don't touch until you notice the edges are starting to take form, with a wooden spoon or spatula(sp? sorry) gently start from sides and push eggs toward the center of the skillet, tilting your skillet so that the uncooked eggs can reach the bottom of the skillet.
4After all sides have been pushed into the center of the skillet and the runny eggs have had a chance to cook on the bottom of the skillet, then in sections flip the eggs over, and let them cook until there is no uncooked eggs left(but don't over cook them either, just eyeball it) right before the eggs are finished turn off heat and remove skillet, your eggs will still continue to cook. Salt and pepper to taste. Place on plate and serve HOT
5My husband likes them with home grown tomatoes, biscuits and bacon gravy.....My mouth water's just thinking about them