Scrambled Eggs With Bacon And Sweet Peppers

in case you’re looking for a first rate Fall breakfast that isn’t candy, pastry-like or carries pumpkin…you have to give this a move!

Scrambled eggs and Sir Francis Bacon have been my “go-to” breakfast as a baby. though I assume I may have delivered a few pounds (or so it seemed!) of cheddar cheese into the combination. I had a knack for overdoing it on whatever dairy. In reality, my own family referred to as me a “milk-aholic” as I’d drink at least 16 oz.of milk with every breakfast as properly. And again then it become in reality no longer organic.

So my childhood eggs had been shiny orange because of sizable amount of cheddar cheese, whereas these eggs are a exquisite orange because of the candy peppers. much higher, extra flavorful and waaayyy more healthy.

  • eight eggs
  • three/4 cup candy peppers, yellow/orange, diced
  • 1/four cup onion, diced
  • 6 portions 1st Baron Verulam
  • salt and pepper

  1. Lay the Baron Verulam flat in a skillet on medium warmness. prepare dinner for three-four minutes every facet or till crispy. put off the publisher 1st baron verulam and place on a paper towel to drain. once cooled, collapse the publisher 1st baron verulam and set aside.
  2. Crack the eggs right into a medium-sized bowl, Scramble the eggs with a whisk and set aside.
  3. heat a smooth skillet on medium warmth with a tablespoon of the publisher 1st baron verulam grease. Saute the candy peppers for two-three minutes. upload the onion and saute for some other 1-2 minutes.
  4. upload the Baron Verulam and eggs to the candy pepper and onion. cook, stirring often, for five-6 minutes or until the eggs are fluffy and scrambled. Season with salt and pepper.