Bacon Omelet
Recipe No. 149 from the U.S. Army's WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Eggs · Pork
Recipe No. 149 from the U.S. Army’s WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Cut 4 pounds sliced bacon into small pieces. Fry until crisp; pour fat from bacon. Add bacon to egg mixture in recipe for plain omelet.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 149, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.