Oh, how I LOVE weekends!  We eat breakfast daily but, on weekends, it can be a little later, a little more relaxed and even a little tastier!  We call these Saturday eggs but they can be enjoyed on any day of the week.  Customize this to suit your families preferences – this is just a process.  If you want potatoes, add potatoes.  For more heat, use jalapenos.  Got some mushrooms that need to be used up?  Chop them and toss them in.  You get the idea.  You can expand this to feed a crowd.  For today, I am feeding 2, and we’ll have no trouble eating all this!  I just so happened to have red pepper,  purple onion and bacon on hand and that’s how these evolved. 

Heat your skillet to low-medium.  To the hot skillet, spoon in 1-2 Tbsp. bacon grease.  Then, add your chopped veggies.   I used about 1/3 cup of each.  Add a little salt and pepper and let them go, stirring occasionally.  Cook 10-15 minutes until the water is released from the veggies and they are soft – can’t have crunchy bites in your eggs, now can we?  The lower and slower these cook, the sweeter the onions and peppers will get.  When the veggies are “there” with maybe some browning to the edges, add your pre-cooked bacon* {see previous post BACON}.  Again, I used about 1/3 cup, chopped fine. 

Now, the eggs.   Add salt and pepper and whip them up!

And, into the pan they go!

When the eggs are about half-set, add in a handful of grated cheese. 

Continue cooking and stirring gently, bringing cooked parts up and letting egg liquid get to the heat at the bottom of the pan.  Remove from heat and serve! 

*Note:  If your bacon is raw, simply cook it in the same skillet at the start.  It will render the fat needed for the veggies.  Once the bacon is done, remove it from the pan.  Allow to cool and chop.  Return it to the same pan as described above.