Name: Mexican Eggs
Ingredients: 2 ts Butter; 1/2 c Mushrooms; sliced; 1/4 c Green pepper; chopped; 1 cn Tomatoes; chopped & drained (14 oz can); 6 Bacon slices; cooked & crumbled; 4 Eggs; Salt & pepper to taste

Seldom seest thou a man make haste to be rich, and thrive in religion. Christ’s message to John holds true; the poor are most forward in receiving and following the Gospel. As thou lovest thy zeal, beware of resolving to be rich, lest gain prove thy godliness; take heed of ambitious aspiring, lest courts and great places prove ill airs for zeal, whither it is as easy to go zealous as to return wise. Peter, while he warmed his hands, cooled his heart.

Richard Baker

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats, Vegetables	Mexican	Cheese/eggs, Pork, Vegetables, Mexican	4	Servings

INGREDIENTS

2	ts	Butter
1/2	c	Mushrooms; sliced
1/4	c	Green pepper; chopped
1	cn	Tomatoes; chopped & drained (14 oz can)
6		Bacon slices; cooked & crumbled
4		Eggs
		Salt & pepper to taste

INSTRUCTIONS

Melt butter in a medium skillet at medium heat.  Add mushrooms and green
pepper.  Cook and stir until lightly browned. Mix with drained tomatoes and
bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1
egg into each dish.  Sprinkle lightly with salt and pepper. Bake uncovered,
at 350F (180C) for about 20 minutes until eggs are set
Source: Money's Mushroom bag
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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