Porky Pig's Scramble (12 servings) 12 large eggs - well beaten 2 pounds cooked bacon - chopped or crumbled 1 pound bulk hot breakfast sausage - cooked and crumbled 1 pound cooked honey ham - diced 1 large onion - peeled and diced 1 large bell pepper - diced 1 pound sliced mushrooms 2 large white potatoes - cooked and diced 1 pound shredded Cheddar cheese Using a LARGE skillet render the bacon and sausage and reserve the dripping. In the reserved dripping, sweat the bell pepper and onion until the onion is translucent and the pepper becomes a bit limber. Meanwhile, beat the dozen eggs well. Add them and the meats to the skillet stirring in the mushrooms and potatoes. When the eggs start to set, stir in 3/4 of the shredded cheese and cook until the eggs are done to your liking. Transfer the egg scramble to a serving vessel and sprinkle the remaining cheese over the top. - Recipe Courtesy of Uncle Dirty Dave's Kitchen. This scramble should serve twelve with toast and jam. Some nicely spiced stewed apples go well with this, also. Recipe can be halved or doubled with relative ease. Mr Breakfast would like to thank Salms-Grilnek for this recipe. Recipe number 3210. Submitted 12/19/2013.