In a large high sided fry pan or wok, brown ground beef on medium high. Remove meat from pan but leave drippings in pan. Add summer sausage and ham, & cook until browned. Remove, leave drippings. reduce heat to medium and melt butter. Add yellow pepper and shallots and cook until translucent. Then add garlic and continue cooking for 1 minute.
Meanwhile in large bowl whisk eggs, heavy cream, white pepper, basil, and poultry magic spice.
Reduce heat to low and allow heat to fully reduce before continuing. Add ham, beef and sausage back into pan with pepper and shallot. stir well. Once the pan is proper temperature, pour egg mixture over meat in pan and let cook. Fold shredded cheese into eggs as you are scrambling the eggs. Then fold Pepperoni quarters, and cooked bacon pieces into mixture, and continue cooking to desired doneness.
Do not, under any circumstances, try to cook the pepperoni.Due to the amount of grease that it releases. the pepperoni flavor will overtake the dish and it will not be as good. This is why it is added at the end when the temperature is on low.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 270 (62%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 654.3mg||201 %|
|Sodium 857.7mg||30 %|
|Potassium 544.8mg||14 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4g|
|Protein 36.8g||53 %|
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Calories per serving: 439
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