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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Scrambled eggs, bacon and vegetables with fat free cheddar Recipe

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This recipe for Scrambled eggs, bacon and vegetables with fat free cheddar is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 slice thick sliced bacon, chopped
1-2 cups of your favorite non-starchy vegetables, chopped
2 eggs
salt annd pepper to taste
3 T fat free grated cheddar cheese
picante sauce, if desired
Directions:
Directions:
Cook chopped bacon in a large skillet or until crisp Remove bacon to a paper towel and pour off excess fat. Add vegetables, salt and pepper.Cook on medium-high heat in the skillet for a minute or two, stirring, until the vegetables begin to brown. Cover the skillet, turn down the heat and cook until all the vegetables are soft, about 5-6 minutes.

Meanwhile, heat picante sauce in the microwave. Remove.

Mix eggs in a bowl and add cooked bacon. Pour into the skillet and scramble. When eggs are done, turn off heat and sprinkle cheese on top. Cover and let cheese melt, about 1 minute. Serve hot with picante sauce.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
265 calories
Personal Notes:
Personal Notes:
This large hot breakfast should stay with you until early afternoon. The bacon and vegetables may be prepared ahead of time and refrigerated to reduce cooking time.

 

 

 

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