1-2 cups cooked chopped vegetables
4-5 strips of bacon - doesn't really matter how much
First chop and brown the bacon in a nonstick skillet. Drain most of the grease out of the pan and spread out an even layer of vegetables. Sprinkle the bacon evenly on top. Crack the eggs into a bowl, whisk, and pour over the other ingredients. Cook on the burner until the bottom is pretty well set, and then put into the oven at 425 to finish cooking. This one took about 10-15 minutes. When it's done just slice and serve. Or if you feel fancy, invert onto a serving plate and slice.
|Curried Coconut Pumpkin Soup|