Spicy Chicken and Egg Breakfast Scramble

Total Time
Prep 30 mins
Cook 15 mins

I threw this together one morning using leftovers from a Mexican dinner. Big hit with my family. The measurements of the spices are approximate, use your best judgement. Great with warm tortillas!

Ingredients Nutrition


  1. Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
  2. In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
  3. Transfer chicken to the skillet.
  4. In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
  5. Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
  6. Add cheese to the skillet and allow to melt into the scramble.
  7. Serve with warm tortillas and refried beans.
Most Helpful

Since I'm really not that big on the use of hot sauce, I added just a very small amount to 1/4 cup of a mild salsa (part of the total amount of salsa used later on in the recipe) & that worked out just fine for us! Followed the recipe from then on & we had a very satisfying breakfast! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef] Want to check out PAC? Click here http://www.recipezaar.com/bb/viewtopic.zsp?t=327498

Sydney Mike April 21, 2010

Very good! I couldn't find Tapatio, so I used our favorite hot sauce. Nice blend of flavors and very filling. Thanks for sharing!

Starrynews August 30, 2009