Breakfast is a meal of champions, and bacon is king. Eating this bacon scramble ensures you to be KING OF THE CHAMPIONS.
The Meat
- 2 breakfast links
- 5 slices of bacon, divided
- 2 eggs, whipped with 1/4 cup milk
The Veggies
- 3-5 cloves of garlic, sliced
- 1/2 cup spinach, raw and chopped
- 1 green onion, diced
- 4 Padron peppers, diced
- 4 Padron peppers, diced
- parmesan cheese, dill, salt, pepper, marjoram to taste
Fry up the breakfast links on high heat, turning every 5 minutes. Make sure they cook all the way through - I usually cut one open to make sure there isn't any pink left in the center.
When the links are halfway done, add the bacon. The bacon will cook quicker than the links, and grease up your pan nicely to fry the garlic.
Take the cooked, crispy bacon off the pan and toss on the sliced garlic. While that is frying, crumble three slices of the bacon, and then whip your eggs, milk, raw spinach, peppers, green onion, and the crumbled bacon together in a bowl with a fork. Get it nice and bubbly so your eggs are fluffy. Pour the egg mixture over the fried garlic and season everything liberally. After 3 minutes, flip your eggs and break it up into a scramble with your spatula. Plate everything and cover the eggs with grated Parmesan cheese.
Fry up the breakfast links on high heat, turning every 5 minutes. Make sure they cook all the way through - I usually cut one open to make sure there isn't any pink left in the center.
When the links are halfway done, add the bacon. The bacon will cook quicker than the links, and grease up your pan nicely to fry the garlic.
Take the cooked, crispy bacon off the pan and toss on the sliced garlic. While that is frying, crumble three slices of the bacon, and then whip your eggs, milk, raw spinach, peppers, green onion, and the crumbled bacon together in a bowl with a fork. Get it nice and bubbly so your eggs are fluffy. Pour the egg mixture over the fried garlic and season everything liberally. After 3 minutes, flip your eggs and break it up into a scramble with your spatula. Plate everything and cover the eggs with grated Parmesan cheese.
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