1 Cup Cubed Cooked Ham
½ Cup Chopped Cooked Bacon
2 Medium Russet Potatoes Peeled and Diced
2 Green Pepper Diced
1 Red Pepper Diced
1 Small Yellow Onion Chopped
8 Mushrooms Sliced
1 Avacado Sliced
1 T. Fresh Parsley
3 T. Olive Oil
4 Eggs Scrambled
1 Cup shredded Cheddar Cheese
Salt and Pepper
Boil Potatoes with a pinch of salt for about 7 minutes to the point you can stick a fork in easy but they aren't falling apart. Immediately drain them and spray cold water on them. Set aside.
Remove the seeds from your peppers, put in a skillet with 1 T. olive oil along with onion, mushrooms, and parsley. Saute until onion is translucent and almost browned. Put in the bowl with the Potatoes. Wipe the skillet clean and heat up the bacon and ham. Set aside with potato mixture and wipe skillet clean. Put 1 T. of olive oil in the pan. Scramble your 4 eggs.
Dump potatoes, vegetables, and meat, in the pan with the eggs. Cook with 1 T. of olive oil until your potatoes are a little brown. At this point all your veggies should be a little browned. Remove from heat.
Serve in a bowl with grated cheese on top and avacado slices on the side. Sprinkle salt and pepper on top to your liking.
Salsa, hot sauce, and/or ketchup, are also good with this breakfast.