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Fiesta Scrambled Eggs

SUBMITTED BY: Kay Kropff

"'I love to fix this spicy scrambled egg dish for friends and family,' writes Kay Kropff from Canyon, Texas. TIP: 'It's a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee,' she notes."
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1 jalapeno pepper, seeded and chopped
  • 8 bacon strips, cooked and crumbled
  • 8 eggs, lightly beaten
  • 1 cup shredded Cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Salsa

DIRECTIONS

  1. In a large nonstick skillet coated with nonstick cooking spray, saute the onion and peppers until tender. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by aly
This makes for one heck of a breakfast burrito!!! My little tweak to the recipe: I seprately cooked some frozen hashbrowns and added those to the buritto along with the Fiesta Eggs, a little hot sauce and a dab of sour cream. Super tasty. Thank you!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by Caroline C
I've made this a couple of times, once with jarred jalepenos instead of fresh, and once with ham; both turned out great. I've also made a similar recipe that called for chorizo sausage in with the eggs, which was delicious. Worked great rolled up in a flour tortilla. Anyway, thanks, Kay!

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by LINDA MCLEAN
This made a great lunch for me today even tho I used Eggbeaters. Didn't bother with the salt, however, I did add garlic and onion powders. I'm not a salsa fan, so I subbed with bruschetta. Good stuff and thanks Kay!

1 user found this review helpful


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