Recipe of the Week: Hobo Eggs, by S.T.

Ingredients:

• 12 large eggs
• 1 4-oz can of mushrooms, well drained and chopped
• 1 small onion, chopped
• 4 to 6 slices of thick bacon, cut into 1″ pieces or 4 to 6 each breakfast sausage links cut into 1″ pieces
• 1 medium tomato, chopped
• 1/2 cup of shredded cheese

Directions:

1. In a large skillet cook the bacon or sausage and the onion until done.
2. In a large bowl add the eggs and mushrooms and mix well with a wisk.
3. After the meat and onions are cooked, add the egg and mushroom mixture to the skillet and cook until the eggs are done.
4. Move the completed eggs to a platter and cover with the shredded cheese and tomatoes.
5. Serve with warm biscuits and butter and jam.

Serves 4 to 6

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Useful Recipe and Cooking Links:

• Canning Coffee Creamer – Vanilla

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