Cheese Scrambled Eggs With Bacon And Jalapeno-Cheddar Cheese Roll

• 4-6 organic, pasture raised eggs
• Splash of milk
• 1 green jalapeno, seeded and chopped medium
• 1 tomato, seeded and chopped medium
• 2 green onions, whites and greens, sliced 1/4"
• 1 cup sharp cheddar cheese, grated large
• 1/2 red bell pepper, chopped medium
• 1 pinch red pepper flakes
• 1 pinch salt and pepper
• 4-6 slices of bacon

1. With a whisk, mix the milk in with the eggs and whisk until blended.
2. Grate the cheese and add to the egg mixture. Set aside to warm while cooking veggies.
3. Chop the jalapeno, tomato, green onions, and red Bell pepper.
4. Heat a lightly oiled 10" cast iron pan then add the veggie mixture and red pepper flakes and saute over medium low heat until starting to soften, about 3-4 minutes.
5. Add the egg mixture and the salt and pepper. Cook until the eggs have the desired stiffness.
6. Serve on heated plates with fried thick cut bacon and toasted jalapeno-cheddar rolls or what have you on hand. Of course any bacon and toast can be substituted.

eggs, milk, green, tomato, green onions, cheddar cheese, red bell pepper, red pepper, salt, bacon

Taken from food52.com/recipes/25842-cheese-scrambled-eggs-with-bacon-and-jalapeno-cheddar-cheese-roll (may not work)