Mexican Scrambled Eggs

2
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"Colorful and mildly spicy. This is wonderful wrapped in a low carb tortilla for an on the go breakfast."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (207.1 g)
  • Calories 464
  • Total Fat - 36.6 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 488.9 mg
  • Sodium - 1140.2 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1.6 g
  • Protein - 29 g
  • Calcium - 208.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.2 mg

Step 1

Mix beaten eggs, heavy cream, water, salt and pepper together in a small bowl.

Step 2

Heat a small skillet and add butter and poblano and cook until the pepper is tender.

Step 3

Pour egg mixture into skillet and lower heat.

Step 4

Add chopped tomato, sausage and bacon, and cook, stirring to form curds, until eggs are almost set.

Step 5

Stir in grated cheese and cook until eggs are set and cheese melts.

Step 6

Sprinkle with tabasco sauce before serving if you like.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

Excellent recipe. Sunday Brunch was enjoyed thanks Sue. I cut the recipe back to two eggs, used 8 drops of Tabasco and added a bit of cilantro.

(21 Apr 2013)