This was really good! I never would have thought of putting hominy into scrambled eggs, but it was actually a nice addition.

I swapped out the pork bacon for chicken "bacon" and then added a little bacon grease when cooking the green onions. I also added a bit of mild cheddar right at the end. The recipe doesn't call for any cheese, but I felt like it made a nice addition and complemented the other flavours well.

Scrambled Eggs with Hominy, Bacon, and Chilies

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 4-6 slices of bacon (or chicken bacon), chopped
• 3-6 green onions, chopped
• 1 small (~400mL) can hominy, rinsed and drained
• 1 can (~100mL) chopped green chilies
• 6 large eggs
• 2 Tbsp. milk
• salt and pepper, to taste
• 1/2 c. grated cheddar (optional)
• ~1/2 c. salsa (optional)

Directions

1. Cook the bacon and the green onions until bacon is done and green onions are softened (~5 minutes).
2. Add the hominy and chilies and cook until heated through (3-5 minutes).
3. Beat the eggs with the milk.
4. Pour the egg mixture into the pan with the hominy and season to taste with salt and pepper.
5. Leave undisturbed for a minute or so then cook, stirring occasionally, until the eggs look dry.
6. Sprinkle with cheese (if using).
7. Serve with salsa (if using).