Scrambled Eggs and Bacon On Toast

I’m a lover of breakfast. I’m sure you can tell with all the breakfasty posts that I have throughout this blog. Breakfasty…..I think that’s my new word. One of the things I enjoy eating to start off my day is scrambled eggs. Don’t get me wrong, I love a good fried sunny side up egg or eggs in just about any form, but there is something so comforting and satisfying as some nice, fluffy scrambled eggs. How can it get any better than that you might ask. How about some nice, fluffy scrambled eggs piled over some crispy bacon and nestled on some buttery crunchy toast.

As I stated before the main star of this breakfast show is the scrambled eggs. I think everyone has their own way of making them. Some might say their way is the right and only way. I say as long as you and your family, friends or loved one dig your eggs, then bravo. If your scrambled eggs look like they have been a bit….well….too scrambled and sent to purgatory, keep practicing. I can tell you how I make mine and if you wish, you can try these as well. I like mine a little creamy and a little custardy with just the right amount of salt, cracked pepper and some sprinkling of chives mixed in. If you prefer your method of cooking them, then grab those eggs and let’s get cracking.

I know, I groaned a tad at that too but the end result of this breakfast should leave your taste buds groaning in delight and wanting more.

Here’s what you need:

*your favorite bread sliced to desired thickness; I used some bakery Italian bread.

*2 eggs per serving

*2 tsp. softened butter per serving for the bread

*2 TBS butter; divided

*salt and pepper to taste

*fresh of dried chives to taste

*water about 1 TBS.

*2 slices of bacon per serving cooked crisp.

Cook the bacon until crispy and drain on paper towels; set aside.

Butter the top of the bread.

Toast the bread in a toaster or like I like to do for thicker slices, in a toaster oven. When the bread is toasted, place on serving plates and add 2 strips of bacon on top of each slice; set aside.

Crack the eggs into a bowl. I like to add a little water to the eggs instead of cream or milk, about 1 Tbs. Whisk the eggs and the water together until the eggs are a little frothy.

Heat a non stick pan on medium heat and add 1 Tbs of butter. When the butter is melted pour in the eggs.

Let it set for a few seconds then take a silicon or rubber spatula and start to push the edges of the eggs to the center.

Continue doing this pausing every few seconds to let the eggs settle back onto the sides of the pan.

I know it’s tempting to turn up the heat so the eggs will start to cook faster, but long and slow is really the key.

When the eggs begin to cook and stay in the middle of the pan, add in the salt, pepper, chives and the rest of the butter.

Continue gently pushing the eggs around the pan until they are almost set, but still look a little wet.

Remove the eggs from the pan and place on top of the bacon slices. The eggs will continue to cook a little bit more while out of the pan. This is why it’s good to remove the eggs from the heat while they are still a tad under so when it’s time to serve, they will be perfectly fluffy and soft.

Serve and enjoy.

Layered Cheesy Refried Black Bean Dip

This easy Layered Cheesy Refried Black Bean Dip is loaded with gooey melted cheese, tasty refried black beans and a nice spicy kick from your favorite salsa. This dish is great to take on potlucks or for noshing in front of the tv on game day. If you’re like me, I’m not in it for the game, but for the goodies that go along with it. This is super easy to put together. You can use your favorite store bought brands, pop it in the oven and in 30 minutes, grab a bag of tortilla chips and let the snacking begin.

You can even make this up the day before so you wont miss a minute of game play or spending time with friends and family.

Here’s what you need:

*8 oz cream cheese, softened

*1 can refried black beans

*1 jar of salsa mild, medium or hot

*1 1/2 to 2 cups of shredded cheese; I used cheddar and Colby Jack

*tortilla chips

Preheat oven to 375°.

In an 8 inch backing dish, spread the cream cheese on the bottom in an even layer.

Spread the refried beans over the top of the cream cheese.

Then pour the salsa in an even layer over the refried beans.

And last but not least, sprinkle the cheese over the salsa.

Spray no stick spray on a piece of foil so the cheese will not stick and cover the baking dish. Bake for 20 minutes. Uncover and bake 10 minutes more.

Serve with tortilla chips while the dip is hot.

Country Number Two On My Food Journey Is

Korea

North Korea

South Korea

For these regions I chose

Beef Bulgogi

Several years back when I was watching food travel shows, there were a few that featured Korea and their mouth watering cuisine, especially their BBQ. I really wanted to try it. It just looked so tasty and was something that I had not tried before. You know those moments when you’re watching something about food and you find yourself mesmerized and salivating, like you’re a hairs breath away from licking the screen because it just looks that good? That’s how much I really wanted to try some of the BBQ. I mean, how can you not be lured by the sight of meat being grilled to smoky perfection. Then later I started hearing about Bulgogi. I admit, I had never heard of bulgogi…much less knew how to pronounce it… until I started watching Korean shows on Netflix (oh, how I miss you Sisyphus now that I’ve binged watched all of your season 1). Bulgogi most often would come up as a favorite dish or a must dish to try. It sounded so tempting. So when I started doing this food journey, I looked it up and oh my did it look so tasty, not to mention so easy. I knew I had to try this one for sure.

Bulgogi literally means fire meat. It is a dish of thinly sliced marinated meat that is traditionally grilled, but can be pan fried in a very hot pan as well. Bulgogi is believed to date back to the Goguyeo era (37 BC-668 AD) and was beef that had been grilled on skewers. During Joseon Dynasty it was called neobiani meaning thinly spread and was prepared for the wealthy and the nobility. Even though bulgogi originated in North Korea, It is now very popular in South Korea as well. It now can be found anywhere from upscale restaurants to pan ready kits at the local supermarket.

I can understand why it has become so popular. The flavor of the marinated meat is amazing. The marinade is a mixture of soy sauce, brown sugar, sesame oil, and garlic. This gives the marinade that nice slightly sweet garlicky flavor. Some recipes also include ginger, scallions and a grated Asian pear. I didn’t include the pear in mine because I don’t like pears and I’m sure an Asian pear is hard to find here. Although some substitute a grated apple or kiwi. This marinade is also what helps tenderize the meat after it’s cut into thin strips, which helps the meat to cook quickly and still have that wonderful tenderness. The meat is usually made from Sirloin or other cuts of prime beef. Ribeye seems to be commonly used as well. Some recipes, as all seem to do, vary from chef to chef, but the basics are pretty much the same. This dish is sometimes served with rice, and accompanied by egg soup or Kimchi. I just served mine with rice.

I highly recommend try this dish. Not only is it delicious, but it is so easy and does not take long to cook. I used a cast iron pan to cook mine, but you can grill them as Bulgogi was first intended.

Here’s what you need:

*1 1/2 LB sirloin or ribeye steak

*1 TBS canola oil

*1 onion coarsely chopped

*1 green onion thinly sliced +more for garnish

*1/2 tsp. toasted sesame seeds +more for garnish

For the Marinade:

*1/4 cup soy sauce

*2 large cloves of garlic, grated or minced. I preferred grating this with a microplane grater

*1 1/2 TBS brown sugar

*1/2 tsp. sesame oil

*1/2 tsp. dried ginger or 1 tsp fresh grated ginger

Wrap steak in plastic wrap and freeze 1 to 2 hours. This will help with cutting the steak.

Right before the steak is ready to come out of the freezer, in a small bowl combine the ingredients for the marinade; set aside.

Take out the steak and blot dry with paper towels.

With a sharp knife slice against the grain in thin strips.

Place the steak strips in a deep dish or a zip top bag.

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Pour the marinade over the steak.

Mix the marinade well covering all of the beef.

I like to use my hands to do this because I feel I can get all of the beef covered better this way….not to mention it’s good to play with your food sometimes.

Cover the dish and marinate for at least 4 hours or over night.

In a cast iron pan add the canola oil and heat to medium high heat; add in the onions and green onions.

Cook for about 3 minutes stirring frequently or until onions are at desired tenderness.

Add in the beef with the marinade and the sesame seeds.

Continue to cook stirring frequently for about 5 minutes or until the beef is just cooked.

Garnish with more sesame seeds and green onions.

Serve with rice is desired.

Enjoy!

Dad’s Cheese Potatoes

These little slices of cheesy potatoes bring back so many memories for me. My dad was always trying to invent new recipes by putting together what he knew best. They were usually something simple and didn’t take much time, but they would come out really tasty. These potatoes was something he came up with as a side dish when he grilled bbq chicken or sometimes even steaks. Whenever I make these, I can see my dad in the kitchen slicing potatoes and putting these together while running back and forth outside to man the grill.

I knew his recipe by heart because he’d make them so many times and I would help him slice the potatoes or shred the cheese. Recently I was going thru my old recipe box. It contains so many recipes that my mom, dad and me had kept over the years. Most were just written down on those little recipe index cards that you would find many moons ago. I came across the one that my dad jotted down for these potatoes.

You know that feeling you get when you see something written by someone that you have lost a while ago. It’s that warm sensation….like a hug from that person, but yet you still feel the tug of the heart strings because after all the years that pass, you still miss them like it was yesterday. But it still makes you smile because it brings back so many wonderful memories. We do share memories through food so I wanted to share this as well. Of course over the years I have tweaked it a bit. I know if dad were here, he would probably be tweaking them again with me.

These little round, slices of potatoes are covered in cheese and topped with bacon. They make a great side dish for BBQ chicken, steak, roasted chicken or just about anything else that you might crave something simple, but packs great flavor.

Here’s what you need:

*Potatoes cut into 1/2 inch rounds; these can be peeled or unpeeled, I leave the skin on; 1 large potato usually makes about 2 servings

*1 TBS butter melted

*1 TBS canola oil

*1 tsp. onion powder or more to taste

*1 tsp. garlic powder or more to taste

*1 tsp. salt

*1/4 tsp. sweet paprika or more to taste

*cracked pepper to taste

*bacon; I use 2 strips of bacon per potato

*shredded cheese; I used sharp cheddar

Preheat oven to 400° (I know my dad’s original recipe card shows 375° but I have found that 400° works best)

In a cast iron pan, cook bacon until crisp; crumble and set aside. Wipe out the excess bacon fat but leave a small amount in the pan.

As you can see I did not take any pictures of the bacon, I think I was just so hungry and enthralled by the smell that I forgot. So just picture the bacon cooking here —–>

While the bacon is cooking, mix together the onion powder, garlic powder, salt, paprika and pepper; set aside.

Pour in the canola oil and brush the oil all over the bottom of the pan.

Place the sliced potatoes in the pan leaving a small space between each slice if possible. This will make getting the potatoes out of the pan easier.

Brush the tops of the potato slices with the melted butter.

Sprinkle the seasoning mixture over the potatoes.

Place the pan in the oven and bake for about 20 minutes or until potatoes are tender. Check during cooking time to see if the potatoes appear to be drying out too much or the season mixture is getting too done, if so brush with a little more butter and continue cooking.

Sprinkle the shredded cheese generously over the potatoes and top with the crumbled bacon.

Continue cooking a few minutes more until cheese is melted.

Serve as a side or you can even do what I’ve been known to do a few times, start eating them right out of the pan. I know, I have no self control at times but it’s worth every cheesy bite.

Enjoy!

Slow Cooker Cheesy Ravioli

This is one of those meals that is pretty quick to put together and the slow cooker does most of the work. The most work to this is cooking the ground beef. The sauce made from your favorite jarred marinara sauce and tomatoes, simmers long and slow for that homemade taste….even though it did come from a jar, but no one has to know right? At the end of the cooking time all you have to do is toss in a package of thawed ravioli, some cheese and you have a delicious, cheesy dinner. This is defiantly one of those meals for when you want comfort food at the end of a long day.

Here’s what you need:

* 1 pkg frozen ravioli, thawed or fresh ravioli

*1 to 1 1/2 lb ground beef

*2tsp. onion powder

*2 tsp garlic powder

*1 1/2 tsp. fennel seeds

*1 1/2 tsp. dried sage

*2 tsp. smoked paprika

*1/2 to 1 tsp. red pepper flakes

*1 tsp salt or more to taste

*2 24oz jars of marinara sauce (you can use homemade but I like using a premade kind because it makes this quick and easy)

*1 14.5 oz can petite (or regular diced) tomatoes; undrained

*2 cups shredded cheese; I used a combination of cheddar and Colby Jack

*Parsley for garnish (optional)

Heat a large skillet to medium high heat. Add the ground beef to the skillet and brown.

Drain if needed. Turn the heat down to medium.

To the beef add the onion powder, garlic powder, fennel seeds, sage, paprika, red pepper flakes and the salt.

Stir to combine. Cook for about 1 minutes stirring frequently so the spices will not burn.

Place the beef mixture into the slow cooker.

Pour in the marinara sauce and the diced tomatoes; stir to combine the beef, marinara sauce and the tomatoes.

Cover and cook on low for 6 hours.

Uncover and add in the ravioli.

I thaw out the bag of frozen ravioli in the refrigerator a day or two ahead of time.

Gently stir the ravioli in the meat sauce.

Stir in 1 cup of the shredded cheese being careful not to break apart the ravioli. Sprinkle on the remaining cheese over the top.

Cover and continue to cook on low for 15 to 20 minutes or until the ravioli are tender.

Serve and garnish with parsley.

Enjoy!

The First Country On My Food Journey Is….

Guatemala

Guatemala holds a special place for me because, if you’ve been following me for a while you know this is where my husband was born. I have always wanted to go there, but when we plan to take a trip, something always gets in the way. I have seen so many pictures and home movies that my hubby has shown me, that I feel like I’ve have been there. It is such a beautiful country. I have learned so much more about Guatemala’s cuisine from my hubby and his mom that I wanted this to be my first dish. So the dish for this region I chose

Pepian

Pepian is one of the oldest dishes in Guatemala and by many considered to be one of the national dishes. It is a fusion of the country’s Spanish and Mayan heritage. It is a thick, rich spicy stew that consists of onions, tomatoes, chilies pumpkin seeds and sesame seeds that are roasted and then blended to create that wonderful tasting sauce. I highly recommend to not skip the pumpkin and sesame seeds because they give the sauce a very distinctive flavor. This stew typically contains chicken, but beef and pork can be used instead. Some variations have potatoes and carrots in it as well.

I did do my own variation of the chicken. In the traditional dish, the chicken is cooked in a pot of water then added to the stew. I wanted to incorporate more flavor to the chicken so I mixed it with some herbs and seared it in a pan, just to give it that extra added flavor. I used the slow cooker so the flavors had some extra time to develop. This dish does take a bit of time to prepare, but it is so worth all of the love that is put into it. The chicken came out so tender and flavorful with all of the added spices. The sauce…wow that sauce….it’s so rich and tasty with just an added kick with the jalapeno and chili powders that I added. I didn’t add as many chilies as the traditional recipes call for, but it’s still delicious just the same. The potatoes and carrots help make it a very hearty stew. It’s usually served with rice and tortillas on the side. This dish certainly did not disappoint.

Here’s how I made my version of Pepian (slow cooker)

*1 1/2 lbs boneless, skinless chicken thighs cut into bite size pieces

*2 TBS flour

*3/4 tsp. cumin

*1 tsp. coriander

*1 1/2 tsp. chipotle chili powder

*1/2 tsp. paprika

*1 tsp. onion powder

*1 tsp. garlic powder

*1 tsp. salt or more to taste

*1/2 tsp white pepper; you can use cracked black pepper instead

*2 TBS canola oil

*1 Jalapeno; if you prefer it spicy leave the seeds in, if not then scrape the seeds out. I scraped half of the seeds out and left some in.

*4 tomatoes; cut in half

*1 onion, cut in fourths

*4 garlic cloves

*2TBS sesame seeds

*2 TBS pumpkin seeds; shelled

*2 potatoes, peeled and cut into bite size pieces; I used russet because the starch seemed to help thicken the sauce better

*1 carrot cut into pieces

*2 cups chicken broth, divided

*1 TBS or more of cornstarch (if need)

In a large bowl, add the chicken

Next add the flour, cumin, coriander, chipotle chili powder, paprika, onion powder, garlic powder, salt and pepper.

Toss the chicken pieces with the flour mixture until the chicken is evenly coated.

Heat a large skillet, preferably cast iron because it gives a great sear, to medium high heat and add in the oil.

When the pan is hot, add in the chicken, but do not over crowd the pan. You will have to do this in batches.

Cook for about 2 minutes and turn the pieces over and cook for another minute. Do not leave the chicken in too long or the spices will burn. If the skillet becomes too dry, add in more oil.

Place the seared chicken pieces in to the slow cooker.

Wipe the skillet out and place the tomatoes in skin side down. Add in the onion, jalapeno and garlic cloves. Cook until it all begins to char, abut 5 minutes and then turn them over and cook until the other side begins to char.

Take out the garlic cloves before they become too brown or they will have a bitter taste.

While the vegetables are in the pan, in another small pan or sauce pan, toast the sesame and the pumpkin seeds.

I found pumpkin seeds that were already roasted, to I just had to toast the sesame seeds. Be careful not to burn the seeds, they toast quickly.

Add the charred tomatoes, onions, jalapeno and garlic cloves to a food processor or a blender, then add in the sesame and pumpkin seeds.

Pulse a few times to start breaking everything down.

Pour in 1 cup of the chicken broth and blend until everything is pureed.

To the slow cooker add in the potatoes and the carrot.

Pour in the pureed mixture and the remaining cup of chicken broth. Stir to combine all of the ingredients.

Cover and cook on low for 5 hours or until vegetables are tender. If sauce needs to thicken, add equal amounts of the cornstarch and water to make a slurry. Pour into the slow cooker and stir. Cook on high for about 5 minutes or more until sauce is thickened.

Serve with rice and tortillas.

A Journey Through Food

I want to go on a journey, a food journey that is. For a while now I’ve had this idea in my head about choosing random countries and learning more about their food and creating a dish honoring that certain country or region. I’m not a world class traveler by any means. Sad to say, this woman has never left the U.S. I have traveled to many places around the country…well…ate my way around the country I should also say. In the past I have always wanted to travel outside of the U.S, but I had a fear of flying. Well, that changed quickly when I met my now hubby I met my now hubby and some cherished friends that we all met through a sci-fi show online. With some prodding and planning from those friends, I flew for the first time to what would be a start of my own personal journey. After that my now hubby and I started dating. He lived in Boston and I’m here in SC so, yes I had to get over my fear very quickly.

I have always been intrigued and wanted to experience the food in other countries and learn about their food cultures. So now that I don’t mind flying….ok it still scares the heebijeebies out of me still but I will do it. I still haven’t been able to travel, but maybe one day. But until then I really would like to try to do this. I kind of think of this as my own personal challenge. Maybe I’m being a little too ambitious. Maybe I’m biting off more than I can chew…no pun intended…ok maybe a little. When I told my hubby what I was thinking he was already looking up what Ethnic grocery stores we have near us. He was born in Guatemala and still has family there so I have already learned so much about that region of foods and flavors. But there is so much more I’d love to learn and what better way than to do it through cooking.

I will still post some of my regular food posts, but I would really like to include you all on my journey and see what you think. So with a deep breath and fork in hand I will begin planning.

Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

Pepperoni Calzones

Calzones are right up there on my list of favorites with pizza. They are basically a pizza after all, just all of those good pizza toppings are stuffed in a crust. To tell the truth, I hardly ever make them at home. It does take a little more time than making a pizza, but they are not difficult to make. I like to keep it simple and use premade pizza dough. You can certainly make your own dough.

This calzone is bursting with pepperoni, cheese and a tasty pizza sauce all nestled in a golden brown crust. I also saved some of that pizza sauce for dipping.

Here’s what you need.

*Pizza dough: I used a premade kind.

*Pepperoni slices

*Pizza sauce; you can use homemade or premade; make sure to save some for dipping

*Shredded cheese: I used a blend of mozzarella, Colby Jack and Cheddar

*Olive oil for brushing the tops

*Grated parmesan cheese for on top of the calzone

Preheat oven to 425°.

Spray a baking sheet with no stick spray or use parchment paper; set aside.

Divide dough into equal portions and roll out into about 8 inch circles.

Spoon a small amount of pizza sauce near the center of the dough. Do not spread the sauce to the edges, because you will have to seal the dough later.

Sprinkle on the shredded cheese over the sauce.

Place the sliced pepperoni over the cheese.

Gently fold the dough over the top of the filling to create a semi-circle.

Crimp the edges using a fork to seal the dough.

Cut a few small slits into the top of the dough with a knife.

This will help some of the steam to escape with the calzones are cooking. Place on the baking sheet.

Brush the tops with a little of the olive oil.

Bake for 15 minutes or until the calzone are golden brown.

Take out of the oven and sprinkle some of the parmesan cheese on top.

Serve with some of the pizza sauce on the side.

Breakfast Nachos

There are some days that I crave a big plate of nachos. I’ve had several different kinds and have really enjoyed them all. But the one kind I’ve never had is breakfast nachos. Yes, you read right breakfast nachos. Have you even heard of such a thing? I actually thought of this one Sunday morning. The first thought I had after I opened my eyes was…. I want nachos. Yes, I sometimes think about food right when I wake up…..don’t you? My second thought was, but I should be eating something that’s breakfasty…..is that even a word? If it’s not it should be. Anyway, my third thought was, why can’t I turn breakfast foods into nachos. Out of curiosity, I looked up to see if breakfast nachos was a thing. It turns out that yes, there is such a thing. One thing about nachos, you can make them your own….the tortillas are your blank canvas, just add all of your favorite goodies that make your taste buds sing.

So for these breakfast nachos I started with one of my favorite brand of tortilla chips, then piled on some fluffy, scrambled eggs, crispy bacon….can’t forget the cheese. I threw it in the oven to get all of that cheese all melted and for all the flavors to come together for each tasty bite. I then topped it off with some salsa and sour cream.

This is something that you can add some of your favorite breakfast ideas as well, This will even be great for brunch. Make as little or as much as you like. They say breakfast is the most important meal of the day, so there is your reason to indulge a bit for your morning meal.

Here’s what you need:

These served 2, but you can always add more to double the servings.

*Tortilla chip; about 1/4 of a bag

*4 large eggs

*2 tsp. butter

*salt and pepper to taste

*4 slices of bacon, cooked crisp and crumble

*1/2 cup shredded cheese; I used a cheddar Colby jack blend.

*salsa your favorite brand mild, medium or hot

*sour cream

*dried or fresh cilantro for garnish (optional)

Preheat oven to 375°

Spray a baking sheet with no stick spray or line with parchment paper.

Spread tortilla chips on to the baking sheet .

Sprinkle half of the cheese over the tortillas chips; set aside.

Heat a non stick pan on medium heat and add the butter.

Crack the eggs into a bowl and whisk until a light froth starts to form.

Pour the eggs into the pan. With a spatula, start to pull the eggs inward when it begins to set.

Add salt and pepper to taste. Keep lightly pulling the eggs across the pan until they are fully set but still moist and fluffy.

Break up the eggs and spread across the tortilla chips and cheese then add the bacon.

Sprinkle the rest of the cheese over the eggs and bacon.

Bake for about 5 to 7 minutes or until the cheese is melted and the tortilla chips start to toast.

Top with salsa, sour cream and cilantro.

Serve and enjoy!