Sunday, January 15, 2017
Meal No. 1728: Souped-Up Eggs and Bacon
With last weekend's snow event, and four of us taking shelter at the Roediger House, I figured we'd best have some breakfast grub once everybody got up and had a first cup of coffee. I went with souped-up scrambled eggs and some crispy bacon, which was washed down well with cold orange juice and coffee.
Eggs based in part on "Slow Cooker Make-Ahead Scrambled Eggs," from Pillsbury Classic Cookbooks, April 2001, No. 242, p. 18-19.