12 - 18 lg. eggs (count on 3 eggs per person), at room temp.
1 lb. bacon
1/2 lb. ham, cut into tiny pieces
1 sm. to med. onion, chopped finely
4 cooked potatoes, brown or red (cut into sm. pieces)
1 tsp. black pepper

Scramble eggs with mixer and let stand in bowl at room temperature. Cut bacon strips into 1" pieces and fry in a skillet over medium heat until they just start to turn crisp. Drain half the bacon grease (save it) and add the ham and onions and slowly simmer until onions turn light brown, add your potatoes and simmer slowly to allow flavors to blend together. Don't hurry!

While cooking, you might need to add a little of your bacon grease so it doesn't stick and burn. Mixture will look thick and pasty, add the pepper to your beaten eggs and mix well. Add the egg mixture over your bacon and ham mixture and keep stirring with a spatula so it doesn't burn. Don't over cook. Eggs will be a bit wet, not hard and dry. When your eggs are done, so is your Geiss Special. Serve immediately. Serves 4 to 6.