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Spicy Enchilada Scrambled Eggs

A warm and hearty breakfast scramble that’s packed with flavor and color!

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Enchilada Scrambled Eggs Horizontal 1
Image: Jono Elderton for 12 Tomatoes

I love a straightforward breakfast of scrambled eggs (and bacon, of course), but there are times when I want to get a little more innovative and get away from the monotony of same-every-day cheesy eggs. The spicy enchilada scrambled eggs recipe below is huge on flavor, color, and fun. The dish provides a tasty, high-protein breakfast in just 8-10 minutes of cooking time, and is exactly the type of breakfast that a spice lover can whip up quickly and easily.

Enchilada Scrambled Eggs Vertical 1
Image: Jono Elderton for 12 Tomatoes

Our delicious Simple Enchilada Sauce is the one used in this recipe, it takes about 15 minutes to make from start to finish. You can plan to make it into your meal beforehand, but I like to keep a jar in the fridge. I just spoon it on when I’m getting close to finishing the eggs. If you’re pressed for time, then a simple store-bought red enchilada sauce will suffice. And don’t forget to add a few herbs from the pantry or garden either – I’ve popped a bit of cilantro over the top for freshness!

Enchilada Scrambled Eggs Vertical 2
Image: Jono Elderton for 12 Tomatoes

This spicy enchilada scrambled eggs calls for plenty of shredded cheese in the scramble, but you could substitute cheddar for something more bitey – such as Parmesan or Feta – or take the cheese out all together if you prefer. One recommendation that I’d make is that if you want melted cheese through the eggs, put it in well before you layer on the red enchilada sauce, otherwise the scramble will be hard as rubber by the time the cheese starts to heat and combine with the other ingredients.

Enchilada Scrambled Eggs Vertical 3
Image: Jono Elderton for 12 Tomatoes

I’ve also used a red chili in the scrambled eggs, more so because I had one available than for any significant effect on the taste. Given the presence of red enchilada sauce, adding some mild green chilies or pumping up the heat with jalapeños would certainly give the eggs an ultra spicy flavor without issue! If you’re a lover of spice and color – and you are looking to to level up your cheesy eggs – then look no further than spicy enchilada scrambled eggs.

Enchilada Scrambled Eggs Vertical 4
Image: Jono Elderton for 12 Tomatoes

Serves 2

5m prep time

10m cook time

3.0
Rated 3.0 out of 5
Rated by 2 reviewers

Allergens: Eggs, Milk

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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
  1. Combine the eggs and milk in a mixing bowl and whisk to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the scrambled eggs from the heat and plate immediately with salt and pepper, and avocado. Serve with toast, bacon, and/or hash browns.

Recipe adapted from Skinny Taste