Scrambled Eggs with Bacon, Onion, and Pepper Jack Cheese

From The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

Cookbook

Author(s): Editors at Cook's Illustrated Magazine

Page 535

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 2.0 / 5

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sturlington

14 years ago

★ ★ ★ ★ ★ 2/5

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I added avocado for a more southwestern flavor. This method of folding the ingredients into the eggs after they are cooked works all right, but it doesn't result in a truly cohesive dish, in my opinion.

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