- 2 teaspoons olive oil
- 8 Smokin’ Jalapeno White Cheddar Popcorners, broken into pieces
- ¼ cup pico de gallo or fresh salsa
- 2 large eggs, beaten
- 2 tablespoons queso fresco
- Sour cream
- Sliced scallions
- Chopped avocado
Put the olive oil into a small, non-stick skillet and set over high heat. Add the pico de gallo and Popcorners, and sauté until very hot, about 2 minutes, stirring often. Reduce heat to low.
Stir the queso fresco into the eggs and add the eggs to the pan. Cook, stirring constantly, until the eggs are cooked to your liking.
Serve hot, with toppings as desired.