Prep=30 minutes

Cook time=30 minutes

Servings=8

My brother was crazy about this dish. He suggested adding extra curry powder because he’s a curry lover. This recipe gets hotter the longer it sits.

Ingredients

1/4 lb bacon cut in bite size pieces
12 eggs beaten
1/2 cup milk, or soymilk or half-n-half
1 1/2 cups chopped onion
1 medium green pepper chopped
1 1/2 cups fresh tomatoes
1/2 cup chopped carrots
1 4 ounce fresh mushrooms
1/2 cup grated parmesan cheese
2 tablespoons margarine or butter
1/4 teaspoon curry powder (add more if you like spice)
1/2 teaspoon salt
1/2 cup mild cheddar cheese
1/2 teaspoon black pepper
1 teaspoon sugar
2 tablespoons tabasco sauce
1/4 teaspoon ground cinnamon

Directions:

1.In a large skillet brown the bacon then drain grease and set aside. Next, place onions, green peppers, tomatoes, mushrooms, and carrots in skillet and sauté in margarine. Then mix in black pepper, salt, curry powder, and cinnamon, mix well.

2.In a large bowl beat eggs, Tabasco sauce, milk,sugar and both cheeses mixing well.

3.Place sautéed vegetables in a well greased casserole dish, when vegetables and bacon are cooled. Pour the egg mixture over vegetables and bacon evenly.
Bake for 30 minutes at 350 degrees. Check that casserole is done by inserting butter knife into the middle of the egg mixture. If it comes out clean it’s done. Let stand for 5 minutes before cutting.

Tip: Do not add eggs to vegetables or bacon until cooled.