Start your day right with these delicious chilli scrambled eggs. High-protein meal with a little heat is ready in under 10 minutes and will keep you full until lunch.
These fluffy eggs are made with diced fire-roasted chilli peppers to bring some extra kick and to fire up your metabolism in the morning, while eggs will provide a great amount of protein and healthy fats.
My mother-in-law is from New Mexico and every season she brings us a bunch of frozen fire-roasted red and green chiles. They are very delicious and super hot. We enjoy them in different recipes, but my favorite one is to add chiles to my eggs in the mornings. Scrambled eggs, omelettes, quiches, or avocado and egg toast.
This recipe requires milk and ghee butter (for frying), but you can easily make it dairy-free by using some coconut milk and olive oil.
Chili peppers add medium heat to your scrambled eggs, which are not only tasty but known for their ability to fight any colds or viruses and improve your gut microbiome.
You can find the ingredient quantities in the recipe card at the end of this post.
- Eggs: for one serving of scrambled eggs I use 2 large eggs. You can use more if serving more people.
- Chilli (or Chili) Peppers: I used fire-roasted green chiles from New Mexico. You can use fresh red or green chilli peppers, or canned diced fire-roasted chiles. Any type of spicy pepper will work to make this recipe. If you do not like your food too spicy, but enjoy the flavor of hot peppers, remove the seeds for a milder heat.
- Milk: you will need a small splash of milk or cream to make scrambled eggs fluffy. If you do not consume dairy, plant milk or even water can be a great substitute. Some prefer to use none, it's all up to your preference.
- Ghee Butter: I love using clarified butter to cook my eggs. You can also use regular butter or olive oil.
- Salt and Garlic Powder: add salt and garlic powder by taste.
How to make chilli scrambled eggs
Dice the chiles: if you use diced canned chiles, skip this step. Otherwise, remove the seeds (for less heat) and dice fresh or roasted chiles into small cubes.
Cook the chiles: heat some ghee butter over medium heat. Add diced chiles, a pinch of salt, and garlic powder. Cook over medium heat for a few minutes stirring occasionally or until the liquid evaporates (if using canned).
Whisk the eggs: In a small bowl, add eggs, milk, and a pinch of salt. Beat with the fork until whites and yolks are combined and there are no steaks. is well mixed.
Cook eggs: distribute cooked peppers evenly on the surface of the pan. Now, pour the egg mixture into the middle of the pan and turn the heat to medium-low right away. Once the eggs start setting on the edges, start stirring and pushing them gently with the silicone spatula from one side of the pan to another until cooked. The whole process should take about 3 minutes. If the eggs start setting too fast, turn the heat to the lowest setting. Turn off the heat and serve immediately.
Cooking and storage tips
- Spatula: flexible silicone spatula is the best to make scrambled eggs.
- Heat: use medium-low or even low heat to make the best-scrambled eggs.
- Pan: a non-stick frying pan is always recommended to make scrambled eggs. If using a stainless steel pan, make sure to preheat it well and add some extra butter to prevent the eggs from sticking.
- Chillis: raw, canned, or fire-roasted hot pepper can be used to make this recipe.
- Storage: scrambled eggs are the best when enjoyed right away, but you can store the leftovers safely in an air-tight container for up to 3 days or in the freezer for up to 3 months.
- Yield: the recipe yields 1 serving of scrambled eggs, 2 eggs per person.
- Mix-ins: you can add some shredded cheese, bacon, ham or veggies to the eggs.
How to serve
Chill scrambled eggs can be enjoyed on a slice of toast or with a side of Pan-Fried Potatoes. I like to add some dried red pepper flakes on top of my eggs and some fresh cilantro.
For some tangy taste, add some sriracha or Tapatio sauce on top.
Make them cheesy, by adding your favorite shredded cheese while the eggs are still hot.
Leftovers can be used to make delicious breakfast burritos the next day.
Other breakfast recipes with eggs
Chilli Scrambled Eggs
- 1 medium bowl
- 1 8" non stick pan
- 1 silicone spatula
- 2 large eggs
- 1 Tablespoon diced canned, fire roasted of fresh chili peppers
- 1 splash milk or water (about 1 teaspoon)
- 1 pinch salt by taste
- 1 pinch garlic powder by taste
- 1 Tablespoon ghee butter or regular butter for frying
- Dice the peppers into small pieces. In non-stick pan, heat the ghee butter over medium heat. Add diced peppers, a pinch garlic powder and cook them for about 2-3 minutes stirring occasionally.
- In a medium bowl, add 2 eggs, splash of milk and a pinch of salt. Using a fork, beat the eggs until well combined.
- Distribute the chillis evenly on a surface of a frying pan. Now, pour the egg mixture in the middle. Reduce the heat to medium-low.
- Let the eggs heat until the edges start setting. Now, use a silicone spatula to move the eggs from one side to another, gently stirring them. Once the eggs are cooked and look almost set, take them off the heat and serve immediately.
- the recipe yields 1 serving.
- use a silicone spatula and a non-stick pan for for the best scrambled egg.
- you can make great breakfast burritos using the leftovers.