A traditional breakfast in the Strommen family on Christmas morning. This dish consists of scrambled eggs with bacon, onions, green pepper, and mushrooms. Christine Strommen would usually serve this with toast and sausage links on the side.
-By Christine (Salzer) Strommen
4 slices of bacon
3 Tbsp butter
½ cup onions, chopped
½ cup green pepper, chopped
½ cup canned, sliced mushrooms
6 eggs, scrambled
Salt and pepper to taste
- In a frying pan over medium-high heat, cook 4 slices of bacon until done. Remove bacon from pan and put onto a paper-towel-covered plate. Discard bacon grease and wipe pan with a piece of paper towel.
- Use the same pan over medium heat. Melt butter in pan; then add onions, green pepper, and mushrooms. Cook until tender (about 3 minutes).
- If no butter is visible in the pan, it may be necessary to add a little more to keep the eggs from sticking. Pour the scrambled eggs into the pan. Add salt and pepper to taste. Using a spatula, constantly stir, mixing the vegetables with the eggs and breaking them up, until they are done. I like mine to no longer be wet and start turning a golden brown color.
- Remove from pan and serve in a serving bowl.