Chili-Cheese Scramble

6
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Use your own favorite homemade chili or open a can. Spoon the chili over scrambled eggs for a hearty Southern breakfast."

Original recipe yields 6 servings
OK

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.

Related

QueenBea

What a great way to use up leftover chili, this turned out so tasty!!!. I scaled the recipe down to two as I only had a bit of chili left. Hubby asked to have this added to our regular rotation which is great in my books.

review by:
(8 May 2020)