Cook bacon in a medium frying pan over medium heat, turning occasionally. Remove from the pan when fully cooked, reserving 1 tbsp. of bacon drippings in the pan. Set the bacon on top of a plate covered with a paper towel to absorb the excess grease. Crumble the bacon once cooled.
Meanwhile, wash and chop the vegetables.
Over medium-high heat, saute the onion and plantains in the remaining bacon drippings for about 5 minutes.
Add bell peppers and continue cooking until the plantains are slightly soft.
While that's cooking, beat the eggs in a small bowl and set aside.
When the vegetables are almost done, add the scrambled eggs to the pan and reduce the heat to medium-low, stirring frequently until fully cooked.
Season with freshly ground pepper and top with crumbled bacon.
Recipe by Our Natural Journey at http://ournaturaljourney.com/2012/05/29/scrambled-eggs-and-plantains-breakfast-hash/