• 4servings
  • 50minutes
  • 780calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb bacon , sliced into 1/2-inch pieces

  2. 1 red bell pepper , chopped

  3. 1 medium onion , chopped

  4. canned jalapeno slices, I use bottled slices approx 10-12 slices, chopped

  5. 1 tablespoon garlic , minced

  6. salt & pepper, to taste

  7. 1 1/2 cups tomato juice

  8. 1 teaspoon chili powder

  9. 12 eggs , scrambled

Instructions Jump to Ingredients ↑

  1. Cook bacon in frying pan until crisp. Strain out bacon and set aside in small bowl.

  2. Remove bacon drippings, leaving 2-3 tablespoons in pan.

  3. In remaining drippings, saute red pepper and onion until slightly softened, over medium-high heat. Approximately 5 minutes.

  4. Add jalapenos and garlic. Reduce heat, cover and simmer for about 5 minutes on medium heat. Depending on the jalapeno flavor I sometimes add a little more (we like it a little spicy, or you can add some of the jalapeno juice for extra heat).

  5. Add salt, pepper, tomato juice and bacon pieces. Cover and simmer on low for 20 minutes to blend flavors.

  6. Cook to desired consistency and flavor blending.

  7. After cooked to desired state, turn to low heat and prepare eggs.

  8. Whisk together 12 eggs and scramble in separate fry pan.

  9. Serve prepared mixture over servings of scrambled eggs.


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