Scramblin' Eggs

I am not a morning person, whatsoever. If I could, I would sleep until 11 or 12 everyday and just stay up late at night. Since we moved into the new house, though, I've been waking up by 7:30 everyday and laying in bed until 8 or 8:30 and it's been so nice. The bedroom is on the east side of the house so we get bright sunlight pretty early and I LOVE it. It is so helpful in getting up out of bed in the morning and then i'm ready for bed by 10:30.

On Saturday morning, instead of sleeping half the day, I woke up and made Vince and I breakfast since we both had the day off. Needless to say, he was shocked that I made so much food because I'm never up for breakfast!

I made some scrabbled eggs, hash browns and green tea.

Here's my recipe for eggs:

Peppered Eggs

Serving Size: 2-3

6 eggs

1/3 cup milk

1/2-1 cup cheese {I used cheddar}

10 corn tortillas, cut up into 1/2 inch squares

1 bell pepper, diced {I used red}

2 tsp minced garlic

salt

pepper

Tony Chacher's Creole Seasoning {optional, but DELICIOUS}

In a medium-large mason jar {or bowl}, combine eggs and milk. Shake the jar {or beat eggs with a whisk} for about a minute. By doing this, the eggs will get fluffy when cooking. Pour the eggs/milk into a large saute pan, and add the cheese, tortillas, bell pepper, garlic and seasonings.

Cook on medium-high heat until eggs are thoroughly cooked and not runny. Eat with a healthy serving of ketchup.

I first tried Tony Chacher's Creole Seasoning at my grandmas and I was hesitant.

I put it in my hominy soup {recipe coming soon} and it was the best thing I've ever eaten. I went to Fry's and bought it immediately for like $2 or $3. The seasoning just brings everything up a notch. Watch out though, it can get spicy and make you look like this weirdo: