Spicy Chicken and Egg Breakfast Scramble
- Reviews 2
Ready In: 45 mins
Serves: 4-6
Yields: 4-6
Ingredients
- 1⁄2 lb chicken breast, cooked and shredded
- tapatio hot sauce
- fresh ground pepper
- 6 large eggs
- 1⁄4 cup milk
- 1⁄4 onion, diced
- 1⁄2 green bell pepper, diced
- 1 cup Mexican blend cheese, shredded
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon oregano
- cayenne pepper
- 1⁄2-1 cup salsa
- 3 tablespoons butter
Directions
- Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
- In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
- Transfer chicken to the skillet.
- In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
- 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.
- Add cheese to the skillet and allow to melt into the scramble.
- Serve with warm tortillas and refried beans.
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