- 1/2 cup chopped onion
- 1/4 cup chopped sweet red pepper
- 1 jalapeno pepper, seeded and chopped
- 8 bacon strips, cooked and crumbled
- 8 eggs, lightly beaten
- 1 cup shredded Cheddar cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Salsa
- In a large nonstick skillet coated with nonstick cooking spray, saute the onion and peppers until tender. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.