Spicy Chicken and Egg Breakfast Scramble

Recipe by Zelly Bell
READY IN: 45mins
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement