Scrambled Eggs with Bacon
"My mother often served this for breakfast, and I've made it often. It makes scrambled eggs more interesting--though higher in calories."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (498 g)
- Calories 740.7
- Total Fat - 49.7 g
- Saturated Fat - 16.4 g
- Cholesterol - 1817.1 mg
- Sodium - 870.3 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0 g
- Sugars - 2 g
- Protein - 64.1 g
- Calcium - 277.6 mg
- Iron - 8.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook bacon in a skillet, turning at least once and draining off the fat into a container for drippings. If you don't use the drippings, just discard the container when full. Please do not pour bacon drippings down a sink drain unless you like paying plumbers' bills.
Step 2
Break eggs into a bowl, being very careful to fish out any bits of shell, and whip with a wire whisk or fork until blended.
Step 3
Pour into lightly greased or nonstick skillet.
Step 4
Add the milk if desired.
Step 5
Cook over medium heat while constantly stirring with a fork, being careful not to let any of the egg stick to the pan.
Step 6
Cut the bacon into small pieces, about ¼".
Step 7
Mix the bacon pieces in with the eggs when the eggs are scrambled enough to be light and fluffy.
Step 8
Sprinkle salt and pepper over eggs.
Step 9
Serve at once.
Tips
No special items needed.
2 Reviews
You'll Also Love
