Bacon, Jalapeño, Red onion and Spinach Scramble with Queso Fresco
Red onion slivers and jalapeño slices cook in rendered bacon fat and are enrobed in soft scrambled eggs cooked with rich tasting wilted spinach. Topped with crumbled queso fresco, and the crisp bacon bites, this egg scramble can be eaten solo, with toast, tucked into a flour tortilla for a burrito or soft corn tortillas for breakfast tacos.
Make This Recipe
Ingredients
6 thick slices of bacon
4 cups baby spinach leaves
½ cup red onion, slivered
1 jalapeño chile, stemmed and thinly sliced, seeding optional
8 Eggland’s Best Large Eggs
1 tablespoon vegetable oil
½ teaspoon kosher or sea salt, to taste
¼ teaspoon coarsely ground black pepper, to taste
¼ cup crumbled queso fresco, farmer’s cheese or mild feta
Preparation
- Set a large skillet over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Using a slotted spoon remove bacon and reserve it in a bowl. Remove all bacon fat from the pan and add 1 tablespoon of vegetable oil. Add the onion and jalapeño and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the spinach, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
- Meanwhile, in a small bowl, beat the eggs, season with salt and pepper.
- Reduce heat to medium low, pour eggs over the spinach mixture, and as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes. Top with the browned bacon bites and queso fresco.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Calories | 257 |
|---|---|
| Fat | 15.2g |
| Saturated Fat | 5.2g |
| Cholesterol | 367mg |
| Sodium | 872mg |
| Carbohydrates | 3.1g |
| Dietary Fiber | 1.1g |
| Protein | 21.6g |