 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This came from a site of very Old Time recipes in a section called The Chuckwagon Western Recipes and it sounded so good that I printed it. The first time I made, I left out the green pepper and the green chilies, just making it with the regular ingredients. Then, I decided to try it with the Optional ingredients added. We all liked it much better that way so I included them in the recipe. You can use white hominy if you like it better than the yellow. Ingredients:
1 (15 ounce) can hominy, well drained |
1/2 cup chopped onion |
3 slices bacon, cooked and crumbled (i use the thick cut variety) |
1/4 cup green pepper, diced |
1 dash cayenne pepper |
1 (7 ounce) can diced green chilies (you can use the 3 oz can if you like them less) |
5 eggs, beaten |
salt and pepper |
Directions:
1. In large skillet saute hominy, onions and crumbled cooked bacon.
2. Add bell pepper and cayenne pepper. Saute on medium high heat for about 10-15 minutes.
3. Add beaten eggs
4. Stir and cook eggs until eggs are done but not rubbery, just fluffy.
5. Serve hot with a dollop of sour craam and salsa.
|
|