Garden Bounty

  • Yield 8 servings

Bacon, banana peppers, potatoes, and tomatoes are all cooked in fresh eggs.


"When my mother-in-law was a girl, it was hard to use up all the surplus garden veggies. She served this concoction with soda crackers and sat under a shade tree to eat. No bacon was added, but it was cooked in bacon grease. Since I don't keep this on hand as in the old days, I have to fry some bacon. It does add to the flavor."


6 slices bacon
3 large potatoes (chopped and boiled)
1 to 2 banana peppers, chopped
4 tomatoes (diced) or 1 14-ounce can with its juice
6 eggs
1/2 teaspoon salt to taste
1/4 teaspoon pepper to taste


  1. Cook bacon until crisp in large skillet. Remove from skillet. When cool, break into pieces.
  2. Add potatoes to grease in skillet. Add peppers, tomatoes, and bacon pieces.
  3. Beat eggs and pour on top of potato mixture.
  4. Cook 15 minutes on medium heat until heated through and eggs are done. Salt and pepper to taste.

– Cathy  Wilson, Midvale, Utah



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