Happy Cinco De Mayo! Sharing some Mexican scrambled eggs for the celebration. A little on how this recipe came about. My friend at sorryless.com had a recent post discussing his morning after breakfast of scrambled eggs and corn chips. My first thought, well that’s odd because everybody knows that the morning after hangover cure is always Doritos and Cola.
Then I started thinking about it and I thought you know scrambled eggs and corn chips doesn’t really sound all that bad. So, I set about to prove it. How about some scrambled eggs mixed with fresh Mexican flavors, crushed corn chips, cheddar cheese, and baked in a roasted red pepper cup. Okay!
Roasted Bell Peppers:
Preheat oven to 450°F. Place 4 whole red peppers in a baking dish and drizzle with olive oil.
Bake until tender and charred in spots, about 20 minutes. Turn the peppers a few times while cooking to evenly char all sides. Let the peppers cool enough to handle and then make a slit in the side using a spoon remove the seeds and ribs.
While the peppers cool, fry 6 pieces of bacon until crisp. Let drain on paper towel until ready to use.
Prepare the Eggs:
In a medium bowl whisk 6 eggs with 1/4 teaspoon salt, 1/8 teaspoons black pepper, a dash of cayenne pepper and 1/4 cup milk. Heat 2 tablespoons of butter in a nonstick skillet over medium-high heat. When the butter starts to bubble, about 1 minute, add the eggs to the center of the skillet.
Break up the eggs using a wooden spoon or rubber spatula as the eggs cook. When there is no more liquid running around on pan turn off the heat and transfer eggs to a medium bowl.
Mix into the eggs 1/4 cup diced green scallions, 1/4 cup green chiles, 2 tablespoons diced fresh cilantro, and 1/2 cup crushed corn chips. Add 1 cup shredded sharp cheddar cheese. Crumble the bacon into bits and stir into the egg mixture.
Stuff the egg mixture into the pepper shells and bake in a 350°F oven for 20 – 30 minutes, or until cheese is melted.
👩🍳TIP: If you do not like peppers, or prefer a more traditional breakfast casserole, spoon the egg mixture into individual custard cups and reduce baking time to 15 minutes.
Garnish with corn chips. Serve with Salsa Verde because everything is better with a green sauce.
I really loved the flavor combo of this dish. I actually tried the dish with and without the roasted pepper shell and I could go either way. Really just depends on what your feeling that day. The peppers add more interest and zing to the dish while the baked custard cups are a more traditional way to serve the dish.
A shout out to Marco for giving me the idea for this recipe! And Marco, for a hangover cure I would go with the traditional custard cup option. 😉
- 4 red peppers, whole
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoons black pepper
- Dash of cayenne pepper
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 cup scallions, diced
- 1/4 cup green chiles
- 2 tablespoons fresh cilantro, diced
- 4 slices bacon, fried and crumbled
- 1/2 cup corn chips, crushed
- 1 cup sharp cheddar cheese, shredded
- Olive oil
Preheat oven to 450°F.
Place the peppers in a baking dish and drizzle with olive oil. Bake until tender and charred, about 20 – 25 minutes. Turn the peppers one, or twice, during the cooking process to char all sides evenly. Remove from oven and set aside to cool. When enough to handle make a slit in the side and using a spoon removing the seeds and ribs.
In a medium bowl whisk the eggs, salt, black pepper, cayenne pepper, and milk. Heat the butter in a nonstick skillet over medium-high heat. When the butter starts to bubble, about 1 minute, add the egg mixture to the center of the skillet. Break up the eggs using a wooden spoon or rubber spatula as the eggs cook. When there is no more liquid running around on pan turn off the heat and transfer eggs to a medium bowl.
To the egg mixture add the scallions, chiles, cilantro, bacon, corn chips, and cheese. Mix gently.
Spoon the egg mixture into the roasted pepper shells and bake in a 350°F oven for 20 – 30 minutes, or until cheese is melted. Serve immediately.