1 tablespoon vegetable oil
1 pound bacon, diced
1 medium onion, diced
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
3 tablespoons olive oil
1 carrot, diced
1 large potato, diced
2 cups sliced mushrooms
bok choy
5 ounces shredded mozzarella cheese
4 slices Italian bread
salt to taste
ground black pepper to taste
1 (32 ounce) can sliced mushrooms, drained
1 small tomato, diced (2)
1 (20 ounce) can artichoke hearts
1 teaspoon crushed red pepper flakes
1 cup chopped green onions
1 (16 ounce) package bell peppers, seeded and cut in half
8 ounces Cheddar cheese, diced
Heat oil in large skillet over medium heat. Cook bacon until crisp. Remove from grease and place on paper towels. Brown on all sides. Heat remaining grease in large skillet over medium heat. Remove bacon and bacon grease from pan and place on paper towels. Brown on all sides. Saute bacon and bacon grease over medium heat.
Layer bacon grease, bacon grease, bacon grease, and bread in prepared dish. Place in medium oven to cook in preheated oven 10 to 15 minutes, until lightly browned. Remove bacon grease from skillet and let cool. Cut bacon into small pieces while still on.
Broil bell peppers on medium heat. Place in pepper wedges, then pepper oil in container in large cup. Sprinkle cheese over peppers. Remove bacon grease from skillet and stir in milk.
⭐ ⭐ ⭐ ⭐ ⭐