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|8 large||eggs, slightly beaten|
|1 1/2 c||cheddar cheese, shredded|
|1/2 tsp||black pepper|
|1/2 c||cubed, fully cooked ham|
|1/2 c||fully cooked breakfast sausage crumbles|
|1 - 2||jalapeno peppers, finely chopped|
|1/2 medium||onion, chopped|
|green onion, chopped|
|fresh pico de gallo|
Odessa, TX (pop. 99,940)
Member Since Oct 2010
I love creamy, smooth scrambled eggs but sometimes I like to add a little kick to the eggs. This is a recipe that I first started making years ago when we would go camping and I needed to cook a lot of eggs for a group. Instead of taking individual orders, I made a large skillet of these eggs and a large skillet of Soft Fried Potatoes, served with fresh sliced tomatoes or fresh fruit. It was always a big hit. I cut the recipe down to feed 4 to 6 here.
In a bowl, whisk the eggs, 1 cup cheese, salt and pepper; set aside.
Heat a 10-in. skillet on medium heat; sauté jalapeno, onion, ham and sausage in butter until veggies are tender.
Reduce heat to medium-low; add egg mixture. Stir to combine and then cook for 1 or 2 minutes or until eggs begin to set.
With a spatula, gently push the mixture from outside edge toward the middle of skillet to stir so eggs will cook evenly.
Continue this until mixture is nearly completely set. (They will still look a little wet.)
Remove to serving platter, adjust salt and pepper if necessary, and sprinkle with remaining cheese.
By the time the eggs are served from the platter to plate the eggs should have completed cooking from the residual heat. They should be perfectly tender and not rubbery or dry.
Great served with fresh sliced tomatoes and/or avocado, fresh fruit and Soft Fried Potatoes.