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Food & Drink


Scrambled eggs make an excellent final minute, clean-up-the-kitchen weekend breakfast or meal. When I went through my fridge and pantry and jotted down what could be used this morning, I realized I had a half-jar of taco sauce, a tiny container of green chiles diced, and a massive block of pepper jack cheese. I immediately knew I needed a cheese-laden skillet filled with Ultimate Southwest Scrambled Eggs for lunch. It’s similar to nachos with a lot of cheese, however, with all eggs and no nachos. LOL. As a fervent egg lover, I’m not sad about it.


I like them just as they are. However, there are many alternatives to do with scrambled eggs! Utilize the “loaded” scrambled eggs to make breakfast taquitos, burritos, or quesadillas. Got leftover tortilla chips? Break them into pieces and throw them in the skillet with the cheese eggs to make a delicious and crunchy end.


Suppose avocados are in season and are less than a dollar; cut them into pieces and serve them at the mix. Salsa is an excellent substitute for taco sauce (although it may make the mixture a little more liquid), or, If you have left over from the homemade enchilada sauce that you have, use it.


If you’re a meat-mandatory eater, you could fry breakfast sausages or ground beef bacon before making eggs (remove the meat first and then mix it back into the pan later) Or, you can add shredded chicken from a rotisserie. Are you surprised by how many choices there are? SWEEP THE KITCHEN.


Eight large eggs ($2.16)

1/4 cup of milk ($0.08)

salt, and black pepper ($0.05)

1 Tbsp of butter ($0.08)

1 15oz. Can black beans ($0.89)

1 4oz. can of diced green chiles ($0.87)

1/4 cup taco sauce ($0.48)

Four oz. pepper jack with shredded ($1.00)

Two green onions ($0.17)

A small, ripe tomato ($0.34)


Rinse the beans in a colander, then allow them to drain while you cook the eggs.

Imix the eggs with milk, salt, and pepper in a large bowl. Mix until it is pretty smooth.

In a large pan, heat it at medium-low temperature. When it’s hot, add the butter and allow it to melt. Spread the butter across the surface of the pan using a spatula. Add the egg yolks whisked in the skillet, and gently fold them using the spatula until they become set. Do not over-stir the eggs.

Once the eggs are about 75 percent set (still soft, moist with a fluid edge), Add the drained beans and the chopped green chiles (no need to rinse the chilies). Fold the beans and chiles into scrambled eggs. Sprinkle taco sauce on the eggs, and then finish with pepper Jack.

Put a lid over the skillet and allow it to warm for 5 minutes until the eggs are cooked, and the cheese is melting.

As the eggs warm through, cut the green onions and the tomato. Add the eggs to the plate with fresh tomatoes and green onion before serving.

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Joseph M. Kay

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