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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My DH is the breakfast maker in this house and this is one of his specialties. I hope you enjoy it as much as I do. Ingredients:
6 slices bacon |
7 eggs |
1/4 cup milk |
1 teaspoon dijon mustard |
1 cup coarsely chopped seeded tomato |
1 garlic clove, minced |
1 cup shredded cheddar cheese |
Directions:
1. Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
2. In medium bowl, combine eggs, milk and mustard; blend well.
3. Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
4. Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
5. Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.
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