Jeanne's StoryI 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.
eggs, slightly beaten
1 1/2 c
cheddar cheese, shredded
Find more recipes at goboldwithbutter.com
cubed, fully cooked ham
fully cooked breakfast sausage crumbles
1 - 2
jalapeno peppers, finely chopped
green onion, chopped
fresh pico de gallo
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
2Heat a 10-in. skillet on medium heat; sauté jalapeno, onion, ham and sausage in butter until veggies are tender.
3Reduce heat to medium-low; add egg mixture. Stir to combine and then cook for 1 or 2 minutes or until eggs begin to set.
4With a spatula, gently push the mixture from outside edge toward the middle of skillet to stir so eggs will cook evenly.
6Remove to serving platter, adjust salt and pepper if necessary, and sprinkle with remaining cheese.
7By 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.
About this Recipe
Jeanne Benavidez jeanneben - May 6, 2012
FREDA GABLE cookin4me - May 6, 2012
I make one Similar. . . using Diced Ham. onions and green Peppers, Cheddar Cheese, and the Scrambled eggs. . . Yummmy stuff.
And I have english muffings with them, Some made a Breakfast Sand with them and others eat just as this is.
Good Breakfast, for sure.
Jeanne Benavidez jeanneben - May 7, 2012
Yes ma'am.....and pretty easy.....I think most everyone has their own version of this ....it's pretty open to your imagination...
I usually serve mine with fresh hot sauce and hot tortillas...makes great burritos.
Connie Ottman cottman - May 7, 2012
Can't wait to try this. Yum:)