Ingredients and Weight:
- Large eggs: 16
- Thick-cut bacon, sliced: 1 pound
- Yellow onion, chopped: 1 medium
- Green bell pepper, chopped: 1 medium
- Red bell pepper, chopped: 1 medium
- Creole seasoning: 2 tablespoons
- Salt and black pepper to taste
- Flour tortillas, warmed: 8
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- In a large skillet, cook the bacon over medium heat until crispy. Remove bacon from the pan and set aside.
- Drain off most of the bacon fat from the pan, leaving about 2 tablespoons. Add the onion, green bell pepper, and red bell pepper to the pan and cook until softened, about 5 minutes.
- Stir in the Creole seasoning, salt, and pepper. Cook for 1 minute more.
- In another large skillet, heat the remaining bacon fat over medium-low heat. Crack the eggs into the skillet and cook to desired doneness (sunny-side up, over easy, etc.).
- Serve the eggs over the sautéed vegetables with crumbled bacon and warm tortillas.
Nutritional Information:
(per serving)
- Calories: 600
- Fat: 35 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich and flavorful Southern-style brunch dish
- Colorful and vibrant with fresh vegetables
- Customizable to desired egg doneness
- Perfect for a weekend gathering or special occasion
User Comments:
- "This dish is amazing! The flavors are so bold and the eggs are cooked perfectly."
- "I love the combination of the eggs, vegetables, and bacon. It's a hearty and satisfying meal."
- "This is my new favorite brunch recipe! It's so easy to make and always impresses my guests."
Special Precautions and Tips:
- When cooking the eggs, be careful not to overcook them, as they will continue to cook from the residual heat of the skillet.
- If you don't have any Creole seasoning, you can substitute a combination of paprika, garlic powder, onion powder, and cayenne pepper.
- If desired, you can top the eggs with shredded cheese, diced avocado, or salsa.
