Mexican Egg Breakfast
Need a fast, easy and affordable breakfast to feed a hungry crowd? This recipe for Mexican Egg Breakfast is all those things. Loaded with vegetables, nutrients and healthy proteins it is an excellent way to start the day.
The flavors are bold like an unwrapped burrito. Add you favorite toppings. I like it with a little cilantro, a little squeeze of lime, and a few drops of jalapeño hot sauce. A real food breakfast that will make anyone’s day great. The corn adds a little pop of sweetness mixed in with all the savory peppers and onions. You can skip the cheese or do a raw cheddar, but the Monterey Jack makes me happy in this dish!
Mexican Egg Breakfast
2 tbs of Kerry Gold Grass-Fed Butter 
1 green pepper, diced
1 onion, diced
1 red mild red chili pepper, chopped
4 tomatoes, diced
1 cup organic corn
8 pastured eggs, beaten
8 slices of Monterey jack cheese
Heat butter in a large skillet. Add peppers, onions, chilies, tomatoes and corn. Cook until tender.
Add eggs and cook over medium heat, stirring occasionally until eggs are set but not dry. Top with cheese, cover and let cook for 1-2 more minutes or until cheese is melted.
Top with cilantro, salsa or hot sauce. Serve hot with avocado slices or lime wedge.
Serves 4
