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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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We were camping once and had some eggs and cans of chili. Rather than cook them separately, my buddy mixed them together and this recipe has become a fall staple around my house. Feel free to season this with whatever you use for either chili or scrambled eggs, Tabasco®, salsa, green chili, or what-not. This goes great with tortillas and cheese. Ingredients:
3 eggs, beaten |
2 (15 ounce) cans chili |
Directions:
1. Heat a large skillet over medium heat. Cook and stir eggs until no longer moist, about 3 minutes. Pour chili into the skillet; stir. Continue cooking until the chili is hot, about 5 minutes.
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