A hearty and flavorful breakfast scramble featuring crispy bacon, fresh vegetables, and fluffy eggs.
Cook the bacon in a large skillet over medium heat until crispy, then transfer to a plate lined with paper towels.
Cooking the bacon slowly over medium heat ensures it becomes crispy without burning.
Remove all but 2 tablespoons of the bacon drippings from the skillet.
Save the extra bacon drippings for other recipes to add flavor.
Sauté the mushrooms, corn, and bell pepper in the skillet with the reserved bacon drippings until the vegetables are tender.
Stir the vegetables frequently to ensure even cooking.
Add the pimientos to the skillet and stir to combine.
Adding the pimientos at the end preserves their vibrant color and flavor.
In a mixing bowl, whisk together the eggs and water until well blended.
Whisking the eggs thoroughly incorporates air, resulting in fluffier scrambled eggs.
Melt the butter in the skillet with the vegetables, then pour in the egg mixture.
Ensure the skillet is not too hot to prevent the eggs from cooking too quickly.
Gently scramble the eggs with the vegetables until they reach your desired doneness.
Remove the skillet from the heat just before the eggs are fully cooked, as they will continue to cook from residual heat.
Serve the scramble topped with the crispy bacon, or crumble the bacon into the mixture before serving.
Garnish with fresh herbs like parsley or chives for added color and flavor.
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