Ingredients

1 cup shredded swiss cheese
1 tablespoon Paula Deen Hot Sauce
2 teaspoon garlic powder
1/4 cup beer
8   eggs
2 tablespoon onion, minced
1/2   stick butter
1 pint shucked oysters, picked through for shells
6   slices bacon, cooked
2 tablespoon parsley, chopped
1   tomato, diced
1/2 teaspoon salt, optional

Directions

Drain and pat dry oysters.  In a skillet, saute onions in butter until clear.  Add oysters and cook until edges curl, about 30 seconds.  Remove from heat.  In a bowl, whisk together eggs, beer, salt, garlic powder and Texas Pete.  Pour egg mixture over oysters and cook on low, stirring until eggs are almost set.  Sprinkle shredded cheese on top and let melt until eggs are cooked, about 15-20 minutes.  Crumble bacon on top and add chopped parsley and diced tomatoes before serving.

Recipe Courtesy of Paula Deen