Fiesta Scrambled Eggs

These scrambled eggs were so good. I made them for supper with whole wheat english muffins the other night. I was worried that the jalapeno pepper would be too much and almost only added 1/2 of it. I was glad that I decided to go for it and use the whole pepper. It was perfect. We will be making this recipe again!

The original recipe came out of the Taste of Home Simple and Delicious Cookbook.

1/2 cup chopped onion

1/4 cup chopped sweet red pepper

1 jalapeno pepper, seeded and chopped

8 bacon strips, cooked and crumbled

8 eggs, lightly beaten

1 cup (4 ounces) shredded cheddar cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

Salsa

DIRECTIONS: In a large, nonstick skillet coated with non-stick cooking spray, saute the onion and pepper until tender. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

YIELD: 6 servings.