Western Scramble

Jeanne Benavidez Recipe

By Jeanne Benavidez jeanneben

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.


Recipe Rating:
 1 Rating
Serves:
4 - 6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

8 large
eggs, slightly beaten
1 1/2 c
cheddar cheese, shredded
1/2 tsp
salt
1/2 tsp
black pepper
2 Tbsp
butter
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
OPTIONAL GARNISHES:
shredded lettuce
diced tomato
green onion, chopped
fresh pico de gallo
sour cream

Directions

1
In a bowl, whisk the eggs, 1 cup cheese, salt and pepper; set aside.
2
Heat a 10-in. skillet on medium heat; sauté jalapeno, onion, ham and sausage in butter until veggies are tender.
3
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.
4
With a spatula, gently push the mixture from outside edge toward the middle of skillet to stir so eggs will cook evenly.
5
Continue this until mixture is nearly completely set. (They will still look a little wet.)
6
Remove to serving platter, adjust salt and pepper if necessary, and sprinkle with remaining cheese.
7
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.
8
Great served with fresh sliced tomatoes and/or avocado, fresh fruit and Soft Fried Potatoes.