Fiesta Scrambled Eggs
This post may contain affiliate links. See our Privacy Policy for details.
Fiesta Scrambled Eggs are the ultimate morning pick-me-up with a spicy twist from fresh chili peppers and chili flakes, topped with cilantro for extra flavor.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Fiesta Scrambled Eggs are a zesty twist on your classic scrambled eggs. They’re loaded with fresh chili peppers, a hint of chili flakes, and topped off with cilantro for that extra burst of flavor. It’s like a fiesta on your plate!
Why I love this recipe
- The chili peppers and flakes add a spicy kick that wakes me up in the morning.
- The cilantro adds a fresh, herbaceous note that balances out the heat perfectly.
Ingredients
- eggs
- milk
- salt and pepper
- chili flakes
- fresh red chili peppers
- butter
- cilantro
- shredded cheese
- salsa
Step by step
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and chili flakes until well combined.
- Heat the butter in a non-stick large skillet over medium heat until melted.
- Add the chopped chili peppers to the skillet and sauté for a 2-3 minutes until softened.
- Pour the scramble mixture into the skillet and let it sit for a few seconds until it begins to set around the edges.
- Using a spatula, gently stir the eggs, pushing them towards the center of the skillet.
- Continue to stir the eggs occasionally, until they are just cooked through but still slightly runny.
- Remove the skillet from the heat and serve the fluffy scrambled eggs with chili flakes immediately, topped with more chopped cilantro and sliced peppers if desired.
Tips for Best Results
- Use a non-stick skillet for easy cleanup.
- Adjust chili peppers to your preferred level of spiciness.
- Stir eggs gently to achieve a fluffy texture.
Variations
For a heartier version, add cooked bacon, chorizo, or black beans to the scrambled eggs mixture before cooking. This adds extra protein and a savory twist to the dish.
Add shredded cheddar cheese, diced bell pepper, diced onion to these fiesta eggs.
Serving Suggestions
- Wrap the scrambled eggs in warm tortillas for a breakfast burrito.
- Serve alongside sliced avocado for a creamy contrast.
- Pair with a side of fresh fruit like pineapple or mango or fresh fruit juice to balance the flavors.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of milk to maintain the fluffy texture.
If you try this recipe please comment and rate it below, I love hearing from you!
PrintFiesta Scrambled Eggs
- Total Time: 15 Minutes
- Yield: 2 1x
Description
Spice up breakfast with Fiesta Scrambled Eggs! Fresh chili peppers, chili flakes, and cilantro make this dish a morning favorite.
Ingredients
- 4 eggs
- 1/4 cup milk
- salt and pepper to taste
- 1 teaspoon chili flakes
- 1–2 fresh red chili peppers (adjust to your desired level of spiciness)
- 2 tablespoons butter
- ¼ cup fresh cilantro
- shredded cheese for topping
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and chili flakes until well combined.
- Heat the butter in a non-stick skillet over medium heat until melted.
- Add the chopped chili peppers to the skillet and sauté for a few minutes until softened.
- Pour the egg mixture into the skillet and let it sit for a few seconds until it begins to set around the edges.
- Using a spatula, gently stir the eggs, pushing them towards the center of the skillet.
- Continue to stir the eggs occasionally, until they are just cooked through but still slightly runny.
- Remove the skillet from the heat and serve the fluffy scrambled eggs with chili flakes immediately, topped with more chopped cilantro and sliced peppers if desired. Enjoy the spicy kick!
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 528
- Sugar: 2.5 g
- Sodium: 1768.9 mg
- Fat: 43.4 g
- Carbohydrates: 5.4 g
- Fiber: 0.5 g
- Protein: 29.1 g
- Cholesterol: 468.5 mg