Country Scramble Skillet (4 servings) 8 eggs 1/4 cup milk 1/4 cup finely chopped onion 1/4 cup finely diced green pepper 1 cup frozen shredded hash browns - thawed and patted dry 1/4 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon butter salt and pepper to taste 3/4 cup shredded Cheddar cheese 1 Tablespoon butter 1 Tablespoon flour 1 cup milk 1/2 teaspoon beef bouillon granules 1/8 teaspoon pepper dash salt In a large bowl, beat together: - 8 eggs - 1/4 cup milk Stir in: - 1/4 cup finely chopped onion - 1/4 cup finely diced green pepper - 1 cup frozen shredded hash browns, thawed and patted dry - 1/4 teaspoon salt - 1/4 teaspoon pepper In a large skillet, heat: - 1 Tablespoon butter Pour in egg mixture and cook over medium heat until eggs are cooked through, stirring occasionally to scramble. If desired, re-season with salt and pepper to taste Stir in (and heat until almost melted): - 3/4 cup shredded Cheddar cheese In a separate saucepan, melt: - 1 Tablespoon butter Whisk in: - 1 Tablespoon flour Cook for one minute, stirring until blended. Gradually add: - 1 cup milk Bring to a boil. Boil for 1 minute, stirring constantly. Reduce heat to medium-low. Add: - 1/2 teaspoon beef bouillon granules - 1/8 teaspoon pepper - dash salt Simmer for 2-3 minutes, stirring occasionally. Pour gravy over eggs and serve immediately. A country scramble with eggs, potatoes, cheese, onions and peppers - topped with a creamy 'beef' gravy. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 552. Submitted 9/14/2002.