One of my favorite breakfast foods is scrambled eggs with bacon pieces cooked in. Cut up a couple slices of bacon and drop them in the eggs while scrambling.
The only issue is that the bacon loses its crunch. I like the bacon to be in the eggs while it's cooking (the egg cooks around the bacon) rather than just mixed in afterward. Anyone have any tips on how to help the bacon retain it's crispness yet still be cooked in the eggs?