Categories: Cheese/eggs, Mexican 
      Yield: 5 servings 
  
      3 tb Butter or margarine, melted       1/2 c  Chopped onion 
    1/2 c  Chopped green bell pepper         3/4 c  Cubed cooked ham 
      2 c  15 oz ranch style beans             8 ea Eggs 
      2 tb Water                           
  
    Saute onion and green pepper in 1 tablespoon butter; stir in ham and 
  beans. Heat to warm; remove from sillet.   Meanwhile, beat together eggs 
  and water.   Heat remaining butter in skillet until just hot enough to 
  sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean 
  mixture evenly over eggs; cover tightly. Cook until eggs reach desired 
  doneness. Cut into wedges to serve. Serves 4-6