• 

• 

• 

Scrambled eggs and salsa is always one of my favorite breakfasts. If I ever have any left over salsa from tacos or fajitas, you can guarantee that I will be making scrambled eggs. I also like to put ham in my eggs, however since I made this only a few days before Christmas, I didn’t have any ham on hand. I’ve also used taco meat in the eggs before, and if I do add them, I add them at the same time I add the first amount of cheese. I used white extra sharp cheddar and whole milk however you can use anything you want!

• 

• 

• 

• In a large bowl, crack 4 eggs and add 2/3 cup of milk. Whisk until homogeneous.
• Heat pan to medium heat, and melt 1/2 a tbsp of butter.
• Once the butter begins to brown, add your egg mixture and begin sprinkling shredded cheese (1/4 cup) evenly over the eggs. Since the eggs are still liquidy, the cheese should sink into the eggs.
• At this point, you can just scramble the eggs; Stirring and flipping until all areas of raw egg are gone.
• Remove from heat and add another 1/2 cup of shredded cheese evenly over the top. Let the eggs rest for one minute, then serve with a side of salsa.