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"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.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 3/4 cup equals 222 calories, 16 g fat (8 g saturated fat), 311 mg cholesterol, 529 mg sodium, 3 g carbohydrate, trace fiber, 15 g protein.
Originally published as Fiesta Scrambled Eggs in Quick Cooking July/August 2005, p56
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Reviewed on May. 03, 2011 by s_pants
I made it without the bacon (because I didn't have any on hand) and thought these eggs were really good and flavorful.
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