Spicy Chicken and Egg Breakfast Scramble
Kickstart your day with this bold and flavorful Spicy Chicken and Egg Breakfast Scramble, a protein-packed recipe that’s bursting with vibrant ingredients and zesty spices! Featuring tender shredded chicken, fluffy scrambled eggs, and a medley of sautéed bell peppers, jalapeño, and onion, this dish is seasoned with smoky paprika and cumin for a savory kick. A touch of hot sauce adds just the right amount of heat, while melty cheddar cheese and fresh cilantro bring it all together for a deliciously satisfying breakfast. Ready in just 20 minutes, this hearty scramble is perfect for busy mornings or lazy weekend brunches. Pair it with your favorite toast, fresh avocado slices, or a drizzle of extra hot sauce for an irresistible start to the day!
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Recipe Information
Ingredients
- 1 cup cooked shredded chicken
- 4 large eggs
- 2 tablespoons milk
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 1 small jalapeño
- 0.5 medium yellow onion
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 teaspoon hot sauce
- 0.5 cup shredded cheddar cheese
Instructions
Chop the red bell pepper, green bell pepper, jalapeño, and onion into small, bite-sized pieces.
In a medium mixing bowl, whisk together the eggs, milk, and hot sauce until fully combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chopped onion, red bell pepper, green bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes, or until the vegetables are softened.
Sprinkle the cumin, smoked paprika, salt, and black pepper over the vegetables. Stir to blend the spices evenly.
Add the shredded chicken to the skillet. Cook for 2 minutes, stirring occasionally, until the chicken is heated through.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the chicken and vegetables.
Let the eggs cook undisturbed for about 30 seconds, then gently stir and fold the eggs into the mixture. Continue cooking and stirring until the eggs are fully scrambled and just set, about 2-3 minutes.
Sprinkle the shredded cheddar cheese over the scramble and cook for an additional 1 minute, or until the cheese is melted.
Remove the skillet from heat and sprinkle the scramble with fresh cilantro.
Divide the scramble into two servings and enjoy immediately with additional hot sauce on the side, if desired.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 635 mg | 49% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
