Spicy Enchilada Scrambled Eggs
A warm and hearty breakfast scramble that's packed with flavor and color!
Spicy Enchilada Scrambled Eggs
Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 1 chili, deseeded and chopped finely
- 1/2 cup shredded cheese, divided
- 1/2 cup enchilada sauce of your choice
- 1/2 ripe avocado, cut into 1 inch chunks
- 1 tablespoon fresh cilantro, finely chopped
- Kosher salt and black pepper, to taste
Preparation
- Combine the eggs and milk in a mixing bowl and whisk to combine.
- Place the mixture in a non-stick frying pan at medium-high temperature, add a generous sprinkling of salt and pepper, and cook the eggs while stirring continuously.
- As the eggs begin to scramble, add the chili and half of the cheese then immediately lower the temperature. Keep mixing the eggs while they solidify.
- Add the rest of the cheese, then the enchilada sauce, and top with fresh coriander. Keep at a low-medium temperature while the red sauce heats through.
- Remove the scrambled eggs from the heat and plate immediately with salt and pepper, and avocado. Serve with toast, bacon, and/or hash browns.