anything with meat in it.
The rest can be whatever I have on hand. Personally I put in jalapenos, gorgonzola, asparagus, onion, bacon, and oh did I mention bacon? Ham, italian sausage (crumbled, cooked and well drained), and more. Outside innkeeper loves mushrooms - canned or fresh. Canned = moisture, fresh = no moisture. bell pepper of orange and yellow variety go nice with red tomatoes, if i have a red bell I use orange tomatoes. Whatever I can to make ti colorful, but not green, those are too strong.
If I want green for color I use diced green onion. But oftentimes I use this scattered on the plate and over the potatoes, so it is either one or the other.
For tomatoes, if you use grape or pear tomatoes you won't have excess moisture. Cut them in half and I add them after the cheese on the top, so they don't sink down. It will wreak havoc when you try to slice if they are on the cutting line, so you need a gentle cut.
Helpful hint: for guests I use ranch as a nice binding between the eggs and milk and other items. I squeeze it in or blue cheese and Frank's red hot. Makes a nice texture.
Deep dish pie shell so you get a decent helping and it sits up nice on the plate. (Nope, I don't make my own crust,I can buy them ready to pour into and they are great)
