Scrambled Eggs

Makes 8 servings


Prep Time: 30 min.
Cooking time: 24 min.


Ingredients:


12 - slices bacon, cut into 1/2-inch pieces


1 - pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch


2 - medium (1 cup) onions, chopped


1 - medium (3/4 cup) green bell pepper, chopped


1/2 - cup Half & Half


12 - eggs, slightly beaten


1/2 - teaspoon salt


1/4 - teaspoon pepper


6 - ounces (1 1/2 cups) Cheddar Cheese, shredded


M.O.P:


Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes.


Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender for 12 to 15 minutes.


Add onions and green pepper. Continue cooking for 2 to 4 minutes sor until onions are softened. Pour off fat.


Meanwhile, stir together half & half, eggs, salt and pepper in small bowl.


Pour egg mixture over vegetables; stir to mix.


Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, for 4 to 5 minutes or until eggs are set.


Sprinkle cheese over eggs. Let stand for 2 to 4 minutes or until cheese is melted.