Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hunter Estate in Waxahachie, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Heat broiler.
  2. In medium ovenproof skillet add diced bacon and cook over medium heat high heat until crisp.
  3. Pour off all but 1 tablespoon bacon drippings.
  4. Add onion, garlic, bell peppers and squash then cook 5 minutes.
  5. Whisk together eggs, ⅓ cup of the cheese and thyme.
  6. Season with salt and pepper.
  7. Add egg mixture to bacon vegetable mixture and cook stirring occasionally for 6 minutes.
  8. Stir in the roasted bell peppers and sprinkle remaining cheese on top.
  9. Broil about 4 inches from the heat until cheese is bubbling.
  10. Cut into wedges and serve with the salsa along the side.
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