Geoff’S “I’D Like Some Eggs With My Mushrooms”

• 1 pound Thick Sliced Bacon, Sausage Or Kielbasa
• 1 whole Small White Onion
• 4 Tablespoons Ground Black Pepper
• 1 package Whole Or Sliced Mushrooms (4 Oz Or Larger)
• 1 whole Green Or Red Pepper
• 4 whole Eggs (large)
• 4 Tablespoons Garlic Powder
• 4 Tablespoons Parmesan Cheese
• 8 ounces, weight Shredded Cheese (I Use Whatever Is On Sale, Or Grate My Own)
• 4 Tablespoons Chilled Milk
• 4 Tablespoons Olive Oil (if You Are Making A Vegetarian Version Of This Omelet)

1. In a large skillet (I use a Paula Deen 9-inch square pan), fry up the bacon (or sausage, or kielbasa). Remove meat from pan when completely cooked; drain on paper towels. If using bacon, crush into bits. (Sausage can be cut into bite-sized portions or crumbled, and the kielbasa should be cut into bite-sized portions, then cooked.) Keep the drippings in the pan.
2. Over a medium heat, add the onions and ground black pepper. Cook until golden. Add mushrooms and cook until almost brown. Then add the bell pepper.
3. In a medium mixing bowl, add the eggs, garlic powder, parmesan cheese, shredded cheese, and milk. (You may need to add more milk, depending on consistency.) Blend completely.
4. Add egg mixture and the meat to the vegetable mixture, raising the heat to medium-high. Cook thoroughly. The meat and veggies will outnumber the eggs, so if you want more eggs, have an extra mixture consisting of 2 eggs and milk all ready to be mixed and added. It will not look like an omelet, just scrambled eggs with lots of cheese and vegetables.
5. When eggs are thoroughly cooked, serve with toast or muffins. Garnish with cheese and salsa and watch the hubby eat.

bacon, white onion, ground black pepper, mushrooms, red pepper, eggs, garlic, parmesan cheese, is, milk, olive oil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/geoffs-ie28099d-like-some-eggs-with-my-mushrooms/ (may not work)