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    Cheddar egg scramble


    Source of Recipe


    Aunt Saunny

    1/4 cup chopped onion
    1/4 cup chopped green pepper
    1-2 tablespoons butter or margarine, melted
    4 eggs, beaten
    2 tablespoons milk
    1/8 teaspoon seasoned salt
    4-6 slices bacon, cooked & crumbled
    1/2 cup (2 ounces) shredded Cheddar cheese

    In a large skillet, saute onion and green pepper in melted butter or
    margarine until tender. Combine other ingredients; mix well. Pour egg
    mixture into hot skillet. Cook without stirring until egg mixture
    begins to set on bottom. Draw a spatula across bottom of skillet to
    form large curds. Continue until eggs are thickened and desired
    doneness. Do not stir constantly. Remove from heat and serve
    immediately. Yield: 2-3 servings. A nice variation of an old standby
    for supper.
 

 

 

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