Serves: 2
Total Calories: 182
In large skillet, cook bacon until crisp, then drain on paper towels. To bacon fat, add tomatoes; sauté 3 minutes. With a wooden spoon, blend in grated cheese, then pour eggs into skillet. Cook mixture over low heat, lifting it occasionally from bottom of skillet with pancake turner, until eggs are set but still very soft. Break bacon into small pieces and add to eggs along with chives, parsley, Worcestershire, and salt and pepper. Toss lightly.
This Breakfast in the Skillet recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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