Garlic Chile Eggs with Bacon is a classic Southwestern loaded scramled eggs – easy, always popular and very versatile
Garlic Chile Scrambled Eggs with Bacon is a classic favorite combo of eggs, green chiles, bacon, cheese and garlic with whatever else you want. You just can’t screw this up. Vary any of the ingredients however you want and it will turn out tasty and satisfying. I suggest viewing this recipe as a guideline and get creative.
In the photo, it’s served on a 6-inch flour tortilla, so it’s actually a breakfast soft taco. Convenient to eat if you don’t have or want to use plates. I used these “Spicy Hatch Chile” tortillas that I discovered in the King Soopers bakery; it’s a package of 10 for $2.99. Would I buy them again? Probably not. If you eat the tortilla by itself, you can taste the heat and a bit of chile flavor, but stuffed with the egg, chile, bacon mixture I can’t tell it’s not a regular tortilla. Personally, I prefer my deluxe scrambled eggs alone with no tortilla at all.
I made this for myself and my son. The photo is mine and for his I added a layer of cheese for the last 1-2 minutes of cooking, turned the heat down and put a lid on to melt it. It had a lovely layer of cheese goo on the top. It was a hit. You also might want to serve it with salsa or hot sauce – or sliced avocados or guacamole.
This is a no-fail tailor it however you like it recipe. Hope you enjoy it!
- 2 strips bacon
- 5-6 eggs
- 2 tsp milk or water
- 1 large clove garlic, thinly sliced
- ½ cup mild or medium diced green chile
- ½ cup shredded cheese, more if desired
- 1 cup fresh diced tomatoes
- salt & fresh ground pepper
- optional: salsa or taco sauce, 2-3 tortillas if serving as a soft taco
- Crack the eggs into a bowl, add water or milk a sprinkling of salt and pepper, and whisk beat with a fork till well blended. Set aside.
- Fry bacon in nonstick skillet until just getting crisp, set aside to cook and crumble or tear into pieces as eggs are cooking. Drain about half the bacon fat leaving the rest to cook the eggs in.
- Over medium heat, saute the garlic no more than a minute and stir in the green chiles and bacon. Cook no more than another minute to thoroughly heat the chiles.
- Pour the eggs over, add the cheese, and stir or scrape with a rubber spatula and fold to make soft curds.
- If desired, turn off heat, top with more shredded cheese, put a lid on to help melt cheese, and let sit 30 seconds.
- Serve on plate or on tortillas for soft tacos and top with diced tomatoes. Add avocado and/or salsa if desired.
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