Chili-Cheese Scramble
Servings
Prep Time
Cook Time
Ready In
Recipe: #34652
April 09, 2020
Categories: Breakfast, Main Dish, Dairy, Cheese, Eggs, Mexican, Easy/Beginner Cooking, Kid Pleaser, Brunch, Cinco de Mayo, Stove Top more
"Use your own favorite homemade chili or open a can. Spoon the chili over scrambled eggs for a hearty Southern breakfast."
Ingredients
Nutritional
- Serving Size: 1 (911.9 g)
- Calories 1188.3
- Total Fat - 76.3 g
- Saturated Fat - 25.8 g
- Cholesterol - 2437.3 mg
- Sodium - 2243.9 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 2.8 g
- Sugars - 8.6 g
- Protein - 93.3 g
- Calcium - 628.9 mg
- Iron - 13 mg
- Vitamin C - 5 mg
- Thiamin - 0.3 mg
Step 1
In a large bowl, whisk the eggs, then whisk in the half-and-half, the 1 teaspoon salt and pepper.
Step 2
In an electric skillet set at 325°F, warm the canola oil.
Step 3
Add the onion, season with salt and pepper and cook, stirring, for about 5 minutes.
Step 4
Pour in the egg mixture and stir, making large curds, until the eggs are almost cooked through, 5 to 7 minutes.
Step 5
Sprinkle with the cheese and stir until melted.
Step 6
Divide the scrambled eggs among 6 plates. Top each with 3/4 cup of the beef and bean chili and serve immediately.
Tips & Variations
No special items needed.
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