Ingredients:
6 Large Fresh Whole Eggs
2 Tablespoons Of Unsalted Real Butter
1/2 Cup Of Crumbled Breakfast Bacon
1/4 Teaspoon Of Coarse Ground Black Pepper
1/4 Teaspoon Of Fine Ground Table Salt
1 Dash Of Onion Powder
Information:
Serving Size 3
317 Calories Per Serving
26 Grams Of Fat
Preparation Instructions:
Ray from Salt Lake City Utah mailed my staff this bacon and scrambled eggs recipe. For step one first you will want to take out a frying pan, and then heat your unsalted real butter in it over medium heat. While your butter is melting, take out a glass mixing bowl, and beat your large fresh whole eggs in it. Next stir into the egg base the coarse ground black pepper, fine ground table salt, and onion powder. You are now ready to cook the eggs, so pour the egg mixture into the frying pan, and scramble them for about ten minutes. While your eggs are cooking, take out another small cooking skillet, and place it on the stove over medium heat. You will then want to fry up your breakfast bacon until it is golden brown and crispy. The bacon will cook faster than the eggs, so once it's done, crumble it into the scrambled eggs mixture, and stir in the bacon pieces. Serve this meal hot with a side of toast and a glass of fresh sweet homemade pineapple juice.
