June 6, 2009

Fiesta Scrambled Eggs

 

Now this is some good eatin' folks. Perfect for Saturday mornings, Sunday brunch and even quick suppers . . . .  


Fiesta Scrambled Eggs 

 6 servings  
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 (4 ounces) shredded cheddar cheese, divided 
1/2 teaspoon salt 
1/8 teaspoon pepper 
Salsa  
In a large nonstick skillet coated with 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.

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