Prep 10 mins
Cook 10 mins
This is a recipe I found on the cooksrecipes.com website, from their World Cuisine folder. It's different than the only other recipe on this site with the same title, so I thought I'd post it here for another option for anyone looking for a Tex-Mex breakfast idea.
- 12 large eggs, slightly beaten
- 3⁄4 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup mushroom, sliced
- 1 (4 ounce) can green chilies, diced
- 6 slices bacon, cooked & crumbled (optional)
- 3⁄4 cup cheddar cheese, shredded
- 3⁄4 cup monterey jack cheese, shredded
- Combine eggs, cream and salt in medium bowl.
- Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
- Add the chiles, bacon (if using), and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover, and continue to cook until eggs are set and fully cooked.
Made for your 2014 Wk 17 Football Pool win, I halved this recipe to make 3 omelet-style servings for DH, his brother & I for a weekend brunch. Served w/salsa & a dollop of sour cream, they were super good & a trip down Dallas memory lane that we take often here. I used the opt bacon (prob more than stated by the recipe for the guys), but left out the green chilies. They are often hard to find here & I think of them more as a Southwest US (Santa Fe or Albuquerque) flavor vs Tex-Mex anyway. Thx for sharing this recipe w/us. The guys were esp glad I lost the pool this wk. :-)
Delicious! We loved this quick and easy egg scramble. I always have an overabundance of eggs from my chickens, so I'm constantly looking for recipes to use them. I was really glad to stumble upon this yummy recipe. I made the recipe as written, with a few minor changes. I added 3/4 tsp. baking powder to the egg/ cream mixture. I always do this when I make scrambled eggs or omelets as I think it makes for fluffier eggs. Also, I used 4-cheese Mexican blend instead of the cheddar and Monterey Jack cheeses. I used the optional bacon and cooked it all in my 12" cast iron skillet. I served the scramble topped with salsa and creme fraiche for a delicious, filling breakfast. Thank you for sharing this wonderful recipe...it is definitely a keeper!! **Made for 2013 Fooball Pool**
Great scramble!!! I made this for one serving and just guesstimated at the amounts for the veggies and added salt and pepper to taste. I didn't have any mushrooms, but not a huge fan of them, but otherwise followed as written and chose to add the bacon, yummy!!! Served it with a banana chocolate chip muffin and fruit for a great lunch!! Made for your win in the football pool, congrats!!