Mexicana Eggs

• 4 eggs, lightly beaten
• 2 tablespoons heavy cream
• 2 tablespoons water
• 14 teaspoon salt
• 18 teaspoon black pepper
• 1 poblano chile, seeded and chopped
• 1 -2 tablespoon unsalted butter
• 1 small roma tomato, chopped
• 1 ounce chorizo sausage, cooked and crumbled
• 2 slices bacon, cooked and crumbled
• 14 cup colby cheese, and monterrey jack cheese blend shredded
• Tabasco sauce (amount to taste)

1. Mix beaten eggs, heavy cream, water, salt and pepper together in a small bowl.
2. Heat a small skillet and add butter and poblano and cook until the pepper is tender.
3. Pour egg mixture into skillet and lower heat.
4. Add chopped tomato, sausage and bacon, and cook, stirring to form curds, until eggs are almost set.
5. Stir in grated cheese and cook until eggs are set and cheese melts.
6. Sprinkle with tabasco sauce before serving if you like.

eggs, heavy cream, water, salt, black pepper, poblano chile, unsalted butter, roma tomato, chorizo sausage, bacon, colby cheese, tabasco sauce

Taken from www.food.com/recipe/mexicana-eggs-119334 (may not work)