I was surprised how good this was! I sautéed some finely diced green pepper before cooking the eggs and only used about 3/4 of the cheese (smoked Gouda and parmigiana because that’s what I had opened). Sprinkled about 2/3 the bacon as well as some minced fresh chives on top of the eggs, then added the cheese, then topped with remaining bacon. Very pretty, could work as a brunch buffet dish cut into small squares.
