Author Notes
Sometimes we like an all-American breakfast for our dinner. This night we decided to have cheese-scrambled eggs with bacon and a toasted jalapeno-cheddar roll. —Tom and Anita Morgan
Ingredients
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4-6
organic, pasture raised eggs
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Splash of milk
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1
green jalapeno, seeded and chopped medium
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1
tomato, seeded and chopped medium
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2
green onions, whites and greens, sliced ¼”
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1 cup
sharp cheddar cheese, grated large
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1/2
red bell pepper, chopped medium
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1 pinch
red pepper flakes
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1 pinch
salt and pepper
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4-6
slices of bacon
Directions
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With a whisk, mix the milk in with the eggs and whisk until blended.
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Grate the cheese and add to the egg mixture. Set aside to warm while cooking veggies.
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Chop the jalapeno, tomato, green onions, and red Bell pepper.
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Heat a lightly oiled 10” cast iron pan then add the veggie mixture and red pepper flakes and sauté over medium low heat until starting to soften, about 3-4 minutes.
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Add the egg mixture and the salt and pepper. Cook until the eggs have the desired stiffness.
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Serve on heated plates with fried thick cut bacon and toasted jalapeno-cheddar rolls or what have you on hand. Of course any bacon and toast can be substituted.
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