(If you plan to fry bacon, do that first, retaining the grease to prepare the scrambled eggs, while permitting the bacon to drain on paper towels. The same advice goes for any other breakfast meat you may wish to add: thick baked ham slices, spicy chorizo, or even a nice sage sausage. These meats will take longer than your egg dishes so should be ready to serve, kept warm while you whisk up the huevos! Same advice goes for any sides or hot breads you wish to serve. Prepare them in advance.)
Do the prep work on the vegetables first. Also grate that cheese, measure out the cream. Have all the ingredients arranged near your cooking surface so you can keep those eggs fluffy once you begin cooking.
Heat skillet to melt butter and bring to low heat. Add diced onion and peppers to permit them to carmelize.
Break eggs in a bowl and whisk gently. Whisk in black pepper and cream (your choice – fresh or sour cream – both make the scramble rich, the sour cream adds a piquancy to the dish.) Just when the onions become transparent and the peppers are softened, add the whisked eggs and lower heat. Gently stir to lift the eggs and begin the scramble. Just as the eggs begin to set up properly, still fluffy and a bit moist, add the cheese. Toss to gently mix, letting the cheese melt into the eggs.
Remove from heat: Add tomato, salsa, onions and cilantro – stir gently. Toss in Fritos, toss to mix and remove mixture to a large bowl. Reserve some of each to sprinkle as garnish over the bowl. A sprig or two of cilantro, intact, adds aroma and freshness.
Serve with a crisp salad either tossed or fruit based, fresh hot bread, and breakfast meat if you so choose. Be sure to offer extra salsa, tomatoes, green onions, lime slices and fresh-diced avocado to add to the finished scramble.
(Hot tortillas, buttered are an excellent choice for the hot bread to serve with this dish.)
By Melinda Cohenour
Butter 9”x13”x2” casserole dish. Make one layer of onion slices over bottom of buttered pan. Dot jalapeno slices over the onions (For the faint of heart, just top each onion slice with one jalapeno pepper slice.) Layer shredded cheese over all.
In mixing bowl, whip eggs with whisk, adding milk and Bisquick, salt and pepper. Whisk until smooth.
Pour evenly over cheese in casserole dish.
Bake in preheated 325° oven about 45 minutes to one hour, or until nicely browned, and egg/milk mixture has set.
This meal is especially delicious paired with chilled cantaloupe wedges, lovely baked ham prepared with a pineapple glaze, chilled juice and fresh hot baked artisan bread served up with sweet creamery butter.
(NOTE: This recipe serves 6 easily. For 2 people, halve the ingredients and prepare in an 8” square oven-proof casserole dish.)
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