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Fiesta Scrambled Eggs

I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon canola oil
  • 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 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Salsa

Directions

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 254 calories, 19g fat (7g saturated fat), 278mg cholesterol, 609mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 17g protein.

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