Fiesta Scrambled Eggs Recipe

5 1 5
Fiesta Scrambled Eggs Recipe
Fiesta Scrambled Eggs Recipe photo by Taste of Home
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Fiesta Scrambled Eggs Recipe

Read Reviews
5 1 5
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 (4 ounces) shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Salsa

Directions

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. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Scrambled Eggs in Quick Cooking July/August 2005, p56

Nutritional Facts

3/4 cup: 222 calories, 16g fat (8g saturated fat), 311mg cholesterol, 529mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

  • 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
  1. 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. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Scrambled Eggs in Quick Cooking July/August 2005, p56

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s_pants User ID: 174050 142967
Reviewed May. 3, 2011

"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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