Egg jambalaya

Yield: 6 Servings

Measure Ingredient
\N \N Olive oil
1½ cup Rice -- cooked
\N \N Bacon drippings
9 \N Eggs -- beaten
½ cup Onions -- chopped
\N dash Garlic powder
1 cup Mushrooms -- chopped
1 teaspoon Salt

Saute onions in oil and drippings. Add mushrooms, rice, eggs, garlic powder and salt. Cook until egg sets. Source: Justin Wilson Recipe By :

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