Pepper Jack Scramble
by Donna Dick
Great for Breakfast, Brunch, or Dinner
A fast, filling breakfast or dinner idea that even your teens are sure to love. The Pepper Jack adds just the right zing, and even with the jalapenos, the dish is not very spicy-hot, but does have a Mexican flair.
Yield: 1 Prep: 5 min Cook: 10 min
2 large eggs
1 ounce Pepper Jack cheese, shredded
2 slices bacon
1 fresh jalapeño pepper, sliced
salt & pepper to taste
1- 6" flour tortilla
1. Spray skillet with nonstick cooking spray. Place over medium heat and cook bacon until crisp; set aside to cool. Reserve bacon fat. When cool, chop or crumble bacon.
2. Place jalapeno slices in bacon fat and lightly stir-fry on medium heat until crisp-tender.
3. Beat eggs, salt & pepper in small bowl, until mixture is lemon yellow and frothy. Pour eggs over jalapeños. Add crumbled bacon; stir constantly until mixture begins to set.
4. Add Pepper Jack cheese and continue to stir until eggs are set. Heat tortilla in microwave about 30 seconds. Place on plate. Top tortilla with eggs and fold. Add salsa if desired.
Top of Pepper Jack Scramble
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