Here I go again adding yet another delicious jalapeño popper recipe to my ever growing list. I don't think I will ever get tired of this flavor combination, it is just too good.
Jalapeño Popper Breakfast Scramble
Ingredients:
- 12 ounces turkey bacon
- 3 jalapeños, finely diced
- 2 tablespoons canola oil
- 4 cups shredded frozen hash brown potatoes
- black pepper, to taste
- 8 eggs
- 8 ounces reduced fat cream cheese, softened
- 1 cup cheddar cheese, shredded
Directions:
- Place a paper towel on a plate and set aside.
- Chop bacon and cook until crisp in a large non stick skillet. Remove to prepared plate.
- Add jalapeños and cook until just softened. Remove jalapeños and place in a large bowl.
- Add the canola oil to the skillet and heat. Add in hash brown creating a single layer. Sprinkle with pepper and cook them until they get crispy. Flip hash browns to the other side and again cook until they get crispy.
- While the hash browns are cooking add the eggs and cream cheese to the reserved jalapeños. Season with back pepper and scramble. The cream cheese will still be in chunks, but that is okay.
- Pour the scrambled egg mixture over the hash browns and add bacon. Mix everything together and stir until the eggs are cooked.
- Sprinkle the cheddar cheese over the top and cover skillet until cheese melts.
Serves: 4
Calories: 726
Total Fat: 54.5g
Saturated: 23g
Polyunsaturated: 3.1g
Monounsaturated: 8.1g
Trans: 0g
Cholesterol: 582.5mg
Sodium: 1,560mg
Potassium: 400mg
Total Carbs: 23.5g
Dietary Fiber: 3g
Sugars: 5g
Protein: 38g
Vitamin A: 25%
Vitamin C: 48%
Calcium: 33%
Iron: 10.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cassie Craves.
