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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Combine eggs, cream and salt in medium bowl.
2. Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
3. 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.
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