Drain and pat dry oysters. In a skillet, saute onions in butter until translucent, about 5 minutes. Add oysters and cook until edges curl, about 30 seconds.
Remove from heat. In a bowl, whisk together eggs, beer, salt, garlic powder and hot sauce. Pour egg mixture over oysters and cook on low, stirring until eggs are almost set.
Sprinkle shredded cheese on top and cook until eggs are set, about 15 minutes. Crumble bacon on top and add chopped parsley and diced tomatoes before serving. Season with salt, if desired.
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|Serving Size: 1 Serving (766g)|
|Recipe Makes: 4|
|Calories from Fat: 832 (67%)|
|Amt Per Serving||% DV|
|Total Fat 92.4g||123 %|
|Saturated Fat 35.9g||179 %|
|Monounsaturated Fat 33.2g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 2270mg||698 %|
|Sodium 1548.7mg||53 %|
|Potassium 1087.4mg||29 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 13.3g|
|Protein 86.2g||123 %|
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Calories per serving: 1237
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