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.

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