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Skillet Scramble

This simple, one-pan breakfast from Bill Cauble and Cliff Teinert’s cookbook, Barbecue, Biscuits & Beans (Bright Sky Press, 2002), is one the guys like to serve to big groups of hunters, family, or cowboys, alongside flour tortillas or sourdough biscuits. They favor the lean, thick-sliced bacon from Wright Brand Foods in Vernon.

 

 

  • 2 lb. thick-sliced bacon, diced
  • 1 lb. pork sausage, crumbled
  • 1 1/2 c. diced yellow onion
  • 1 jalapeño, diced but not seeded
  • 2 large tomatoes, chopped, divided
  • 18 eggs
  • salt and pepper
  • 1 T. chopped parsley
  • 1 c. grated sharp Cheddar cheese

Combine bacon and sausage in a hot, 14-inch or 16-inch Dutch oven or large skillet, and cook over medium heat until done. Pour off at least half the drippings. Add onion, jalapeño, and half the chopped tomatoes to the pork mixture, and sauté until onion is soft.

Break eggs into a bowl, but do not beat. Pour eggs into cooked mixture, and season with salt and pepper to taste. Break eggs with a wooden spoon, stirring constantly until eggs are nearly done. Sprinkle top of eggs with remaining chopped tomato, parsley, and cheese. Cover for 2 to 3 minutes, and then serve immediately. Garnish with avocados and/or salsa, if desired. Yield: 12 to 14 servings.

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