Spicy Chicken and Egg Breakfast Scramble |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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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:
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:
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.
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