Scrambled Omelet - cooking recipe

Ingredients

1 can cream of mushroom soup
8 eggs, slightly beaten
5 slices bacon
1/2 c. chopped green pepper
1/4 c. chopped onion
dash of pepper

Preparation

Stir soup until smooth.
Blend in eggs and pepper.
In skillet, cook bacon until crisp.
Remove from skillet and crumble into bowl.
Pour off all but 2 tablespoons drippings.
Cook green pepper and onion in drippings until tender.
Pour in egg mixture and scramble.
Sprinkle bacon on eggs when done.
You can also add shredded cheese to hot scrambled eggs, if you like.