Mexican Scrambled Eggs
Created by Sue on April 19, 2013
- Servings: 2
- Prep Time: 5m
- Cook Time: 5m
- Recipe #9114
Ingredients
- 4 large eggs (lightly beaten)
- 2 tablespoons heavy cream
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 poblano chile, seeded and chopped
- 1 to 2 tablespoons unsalted butter
- 1 small Roma tomato, chopped
- 1 ounce chorizo sausage (fresh cooked and crumbled)
- 2 bacon slices (cooked and crumbled)
- 1/4 cup cojack cheese, shredded (colby cheese, and monterey jack cheese blend)
- Tabasco sauce (amount to taste)
How to Make
-
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.
Nutritional Facts
- 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