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Chili-Cheese Scramble

Prepare a batch of Texas-style chili using our starter, then spoon it over scrambled eggs for a hearty Southern breakfast.

Ingredients:

  • 16 eggs
  • 1/4 cup half-and-half
  • 1 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 3 Tbs. canola oil
  • 1 yellow onion, diced
  • 5 oz. sharp cheddar cheese, shredded
  • 4 1/2 cups prepared beef and bean chili

Directions:

In a large bowl, whisk the eggs, then whisk in the half-and-half, the 1 tsp. salt and pepper.

In an electric skillet set at 325°F, warm the canola oil. Add the onion, season with salt and pepper and cook, stirring, for about 5 minutes. Pour in the egg mixture and stir with a silicone spatula, making large curds, until the eggs are almost cooked through, 5 to 7 minutes. Sprinkle with the cheese and stir until melted.

Divide the scrambled eggs among 6 plates. Top each with 3/4 cup of the beef and bean chili and serve immediately. Serves 6.

Williams-Sonoma Kitchen