Geoff’s “I’d Like Some Eggs with My Mushrooms”

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.

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.

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.

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.

When eggs are thoroughly cooked, serve with toast or muffins. Garnish with cheese and salsa and watch the hubby eat.