You will need:

12 eggs, beaten

3 medium potatoes, chopped and microwaved for 5 minutes

8 oz. fresh sliced mushrooms

6 small or 3 large green onions, sliced

2 cups cheddar cheese or Mexican blend cheese

2-3 cloves of garlic, chopped

1/4 cup imitation bacon bits

1/3 cup milk

salt to taste

1 tomato, sliced, optional

1/4 green pepper, chopped, optional

frying pan

9x13 inch baking dish

medium-sized mixing bowl

To Make:

Sautee salted mushrooms in frying pan over medium heat until of the moisture from the mushrooms is evaporated and the pan is dry

Add chopped garlic, green onions and green pepper (optional), sautee about 5 minutes until tender but be careful not to burn the garlic. Set aside.

Microwave the chopped potatoes for about 5 minutes.

Wipe out the frying pan with paper towels. Put enough oil in the pan to lightly cover the bottom of the pan. Sautee the potatoes until well-browned.

Add 1/4 cup imitation bacon bits and sauteed vegetables. Sautee to warm them through and to absorb the bacon flavor.

Beat the twelve eggs and the milk together in a medium-sized bowl and season to taste.

Put the sautee mixture into the baking dish and spread mixture evenly. Sprinkle the cheese over the sautee mixture, reserving some of the cheese for the topping. Pour beaten eggs over the veggies and cheese.

IF NOT using tomatoes:
Bake at 350F for 20-30 minutes until the eggs are set and the eggs start to brown. Sprinkle the rest of the cheese over the top and bake another 5 minutes or so till the cheese is bubbly.

IF using tomatoes: bake at 350F until the eggs are set (15-20 minutes). Put sliced tomatoes on the top. After about 5 minutes sprinkle cheese over the top and bake another 5 minutes or so until the cheese is bubbly.

Have fun with this one! Variations can include chopped fresh spinach.

A 'nuther grate experiment from John's kitchen!

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