4 lg. eggs
1/2 sm. onion
3 (3" long) green pepper slivers
1 lg. mushroom
Salt & pepper to taste
4 slices bacon
3-6 strips cheddar cheese
1-2 tbsp. picante sauce (to taste)
2 lightly toasted rye bread slices
Sour cream

Fry bacon until crisp. Crumble. Set aside. Drain or blot dry. Use large diameter shallow pan. (Melt enough butter to coat bottom and sides thoroughly.) Saute finely diced onions until ready to brown. Add diced green pepper for short cooking time. Mix eggs, diced mushrooms, picante sauce, salt and pepper. Pour over onions and peppers, making sure ingredients are evenly distributed. As mixture begins to cook and set, lift edges to allow runny portions to fill and set. Do continuously until just barely set. Sprinkle bacon bits over half of one side. Lay cheese strips over same half. Cover and let cook enough to begin cheese melting, but not overcook on eggs. Slide off onto plate while folding one half over on other. Serve portions on rye bread, cover with dollops of sour cream (on the eggs).