Loaded Scrambled Eggs For A Crowd - cooking recipe

Ingredients

12 eggs
1/4 cup milk (optional)
1 -2 teaspoon butter
1 medium sweet onion
1/4 - 1/2 1/4-1/2 lb sausage or 1/4-1/2 lb ham, cooked and crumbled
1/2 lb cooked chopped broccoli or 1/2 lb spinach
4 -8 4 -8 ounces sharp cheddar cheese (whatever you like) or 4 -8 ounces monterey jack cheese (whatever you like)

Preparation

Break eggs into a bowl. Add milk and beat well with a fork.
Melt butter in large skillet (I prefer a cast iron chicken fryer).
Cut onion in half lengthwise then slice the halves lengthwise into slivers. The slices hold their shape and texture better this way than when sliced crosswise. Saute in melted butter until nearly cooked and slightly browned.
Add the meat and vegetables to the pan and saute briefly with the onions until thoroughly hot.
Pour the eggs over the meat and vegetable mix. Cook on low-medium heat until about half done.
Spread half the cheese over the eggs them scramble them around.
Cook until nearly done. Add the rest of the cheese and scramble around again.
Complete the cooking, scrambling again if necessary.
Serve with your favorite bread, with homemade biscuits, with hash browns, or load into rolls or wraps.