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  • Jan's Scrambled Eggs with All The Good Stuff

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  • 12- to 14-inch nonstick skillet measuring about 3- to 4-inches deep
    1 dozen large eggs
    1/2 cup milk
    2 teaspoons salt
    1/4 cup butter, divided
    1 medium yellow onion, peeled and diced
    1 medium red sweet bell pepper, seeded and diced
    3/4 pound bacon, cut into 1-inch pieces
    11/2 cups shredded sharp cheddar
    To prepare the eggs ahead: crack all of the eggs into a large bowl. Add the milk and salt and whisk until the eggs are thoroughly mixed. Pour the mixture into a 1-quart container with a sturdy lid. Place the lid on the container and refrigerate the eggs (up to 48 hours) until ready to cook.
    To prepare the vegetables and bacon ahead: Melt 2 tablespoons of the butter in a medium-sized skillet over medium-high heat. Add the onions and saute until they become soft and translucent. Reduce the heat to medium and continue cooking, stirring occasionally to keep the onions from scorching, and cook until the onions become a nice golden brown. When done, let the onions cool slightly, then scrape them into an appropriate-sized container (such as a recloseable plastic bag). Refrigerate (up to 48 hours ahead) until ready to use.
    In the same skillet, add the remaining 2 tablespoons of butter and heat the pan over medium-high heat. Add the peppers and saute until they become soft. Reduce the heat to medium and continue cooking until the peppers become lightly browned around the edges. When done, let the peppers cool slightly, then scrape them into an appropriate-sized container (such as a zip-close plastic bag). Refrigerate (up to 48 hours ahead) until ready to use.
    For the bacon, cook in a large skillet over medium-high heat until they brown evenly. Remove the browned pieces with a slotted spoon to a paper-towel lined plate and gently slide the skillet off the burner. Once the bacon has cooled, store it in an appropriate-sized container. Refrigerate (up to 48 hours ahead) until ready to use.
    To create the scramble: Place the cooked onion, pepper, and bacon in a 12- or 14-inch nonstick skillet (preferably one that's 3 to 31/2 inches deep). Warm the ingredients over medium-high heat until the mixture is very hot and sizzling. No more butter or oil will be needed because of the residual grease on the vegetables and bacon. Reduce the temperature to medium and pour in the eggs. For a fluffy, rich texture (as opposed to crumbly), use a wide spatula and don't stir too much. Let the mixture set a bit (as if you are making an omelet), then slowly begin scraping up the set eggs from the bottom of the pan in smooth and slow motions with the spatula, sort of flipping them over onto themselves as you do so, tilting the pan to force the uncooked eggs to flow onto the bottom. Then wait a little longer for the eggs to set and then scrape and stir slowly and gently again from the bottom.
    Once the eggs are about three-fourths cooked through, begin sprinkling on the cheese and folding it in as you are scraping up the eggs from the bottom of the pan and flipping them over.
    Serve immediately, either directly from the hot skillet or from a warmed platter.
    Makes 6 to 7 generous servings.
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