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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