Mexican Revenge Eggs
12 Hungarian Hot Wax Banana Peppers
½ pound Mexican Velveeta
Black Bean and Corn Salsa
Slice the peppers in two length wise.
(Leave the seeds in for more heat)
Place your choice of oil in a large frying pan.
Place the peppers in the frying pan
Cook on low heat until the peppers have cooked down (20-25 minutes)
While the peppers are cooking, crack the eggs in a bowl; cube the cheese and place in the bowl.
Pour the bowl contents into the pan when the peppers are done.
Increase the heat to medium
Stir occasionally until done.
After putting the serving on plates, put a couple of tablespoons of black bean and corn salsa over the eggs.
Serve with whole grain bread
Pairs Well With
My absolute favorite breakfast of all time.