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