Sunday Brunch

Good morning!

Today we had brunch following Mass. The menu included Country Scrambled Eggs, Strawberries, Buttermilk Biscuits and Orange Juice.

Country Scrambled Eggs:

Ingredients:
8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 eggs
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Directions:

In a large skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in the reserved bacon. In a bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese and let stand until melted.

The egg recipe caught my eye in a magazine from Taste of Home. They were yummy. I cut the salt (a bit) by using low sodium bacon and added on 1/4 tsp. of salt to the eggs.

Enjoy!

Blessings,

Lisa