Ingredients for Spanish Scrambled Eggs
- 4 slices bacon, cooked and crumbled
- Egg
- Green Chilies
- Diced Pimentos
- 1/2 teaspoon salt
- Black Pepper
- Cayenne Pepper
- Green Onions
- Tomatoes
- Sliced Mushrooms
- 2 tablespoons butter
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How to Make Spanish Scrambled Eggs
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, crumble, and set aside.
- Discard bacon grease from the skillet, leaving about 1 tablespoon if desired for extra flavor.
- In a medium bowl, whisk together eggs, chopped jalapeños, pimento, salt, and pepper.
- In the same skillet, melt butter over medium heat. Add chopped onion, tomato, and mushrooms. Sauté until softened, about 5-7 minutes.
- Pour the egg mixture into the skillet with the vegetables.
- Cook over medium-low heat, gently stirring frequently, until the eggs are set but still slightly moist, about 8-10 minutes. Do not overcook.
- Spoon the Spanish scrambled eggs onto a serving platter.
- Garnish with crumbled bacon and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
14g
Fat
66g
Carbs
2g
