1/2 lb. Kielbasa
5-6 eggs
Chopped green peppers
Chopped onions
Shredded cheddar cheese
1 to 2 oz. milk or water
Salt and pepper to taste
Cooking spray for pan

Chop Kielbasa into small chunks. Place meat, green onions, and onions in skillet to brown. While browning, crack eggs into bowl and add the water or milk. Scramble together, add salt and pepper. When Kielbasa is browned and onion and peppers are tender, add the egg mixture to pan. Cover with lid and lower heat to simmer. Check eggs by placing a spatula underneath and gently running between pan and eggs. If eggs are starting to look firm, and not runny, add shredded cheese to top of eggs, then run spatula under 1/2 of egg mixture and fold over remaining half of pan. This will enclose the cheese in the middle. Leave on low while the toast in toasting. When the toast pops up, the eggs can be placed on the serving tray.