Ingredients
Scale
- 1 – 2 eggs, scrambled (with salt & pepper)
- A bit of cooked bacon, chopped
- Several fresh, crisp mini sweet peppers or jalapenos, sliced vertically and seeded
- Sliced jalapenos (if desired)
- Shredded Mexican blend of cheeses
- Sriracha ranch dressing (recipe here)
- Cilantro almond salsa (recipe here … or your favorite salsa)
Instructions
- Preheat the oven to 425 F. Scramble the eggs and cook up a slice or two of bacon.
- Slice the peppers vertically and remove the seeds.
- Stuff each pepper with as much egg as you can fit. Top with shredded cheese and a couple bits of bacon. Add a few sliced jalapenos (if desired).
- Set the peppers on a baking sheet lined with a silicone baking mat (or oiled or sprayed with cooking spray). Bake for 10 – 15 minutes or until the cheese is fully melted and bubbly.
- Drizzle with sriracha ranch dressing and serve with salsa. I added a hefty scoop of salsa on each pepper. YUM!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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