Directions1.
In a large non-stick skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about one tablespoon of rendered fat in the skillet. 2.
Add the sliced onion, green pepper, and diced jalapeños to the hot fat.
Sauté for 3-4 minutes until the vegetables are tender-crisp and lightly browned. 3.
While the veggies cook, crack the eggs into a small bowl and whisk them with a pinch of salt and pepper until smooth. 4. Return the crispy bacon to the skillet with the vegetables.
Reduce the heat to medium-low and pour the whisked eggs over the mixture. 5.
Let the eggs set for 20-30 seconds before gently pushing them from the edges toward the center with a spatula.
Continue cooking and folding until the eggs are cooked to your desired doneness.
Serve immediately.
