Spicy Chicken and Egg Breakfast Scramble
Serves: 4-6Yield:
4.0
Units: US | Metric
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