Cheesy Eggs & Bacon (salsa Scramble) Recipe

Remove bacon from refrigerator so it comes closer to room temperature while you prep other ingredients. Finely dice the onion (if using), seed and mince the jalapeño (if using), slice green onions, measure out salsa and cheese, and chop cilantro.

Crack 6 eggs into a medium bowl. Add 3 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy, about 30 seconds.

Cook bacon

Place a large nonstick or cast-iron skillet over medium heat. Add the 6 bacon strips in a single layer and cook until browned and crisp, about 6–9 minutes, flipping occasionally for even browning. Transfer bacon to a paper towel–lined plate and reserve 1–2 tablespoons bacon fat in the skillet; discard excess or save for another use.

If you prefer to reduce bacon fat, wipe skillet leaving about 1 tablespoon. Return skillet to medium heat and add 1 teaspoon olive oil and 1 tablespoon butter. When butter foams, add the diced onion and cook until softened and translucent, about 3 minutes. Add the minced jalapeño and cook 30–45 seconds more until fragrant. Remove skillet from heat briefly.

Return skillet to low–medium heat. Pour the egg mixture into the skillet. Let eggs sit undisturbed for 10–15 seconds to begin setting at the edges.

Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue slowly folding and rotating the pan every 10–15 seconds. Cook until eggs are about 70% set and still slightly glossy, about 2–3 minutes total depending on heat.

Crumble or chop the cooked bacon into bite-sized pieces and add to the eggs along with 3 tablespoons salsa. Gently fold to combine.

Sprinkle 1 cup shredded cheddar evenly over the eggs. Continue cooking on low heat just until cheese melts and eggs reach desired doneness (fully set but still moist), about 30–60 seconds. Taste and adjust seasoning with additional salt or pepper if needed.

Remove skillet from heat. Spoon the salsa scramble onto warm tortillas or toast. Garnish with sliced green onions and chopped cilantro. Add hot sauce to taste if desired.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat or in a microwave in short bursts to avoid overcooking.