6 lg. eggs, well beaten
1 (4 oz.) can mushrooms, drained
4 tbsp. butter
Garlic salt
1 (5 oz.) can Hormel chunked ham, drained
1 sm. onion, chopped
3 oz. Velveeta cheese, cubed
Fresh ground black pepper

In a medium saucepan, combine ham, onion, mushrooms and 2 tablespoons butter. Saute until onion is tender. Meanwhile, in a separate skillet, melt remaining butter and pour in well-beaten eggs. When eggs are partially cooked (halfway, but "runny" on top), add cheese and saute mixture. Sprinkle with garlic salt and pepper. Stir eggs until desired doneness is reached. Serve with biscuits, home fries, and a ration of bacon.