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Sriracha Scrambled Eggs

Sriracha Scrambled Eggs

LaShondaRN

"This is an excellent, spicy, quick-and-easy breakfast. Serve with toast and hash brown potatoes for a complete meal. Add cheese if you wish."
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Ingredients

10 m servings 369 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 439 mg
  • 146%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
  2. Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

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Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

Yum! Made these for breakfast today and I used lactose free whole milk. I also added in some diced tomatoes, peppers, onion, parsley and a little cheddar cheese, then rolled it all up in a who...

Most helpful critical review

Eggs/hot sauce is a classic combo.

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Yum! Made these for breakfast today and I used lactose free whole milk. I also added in some diced tomatoes, peppers, onion, parsley and a little cheddar cheese, then rolled it all up in a who...

Easy, tasty breakfast. I'm not sure if the butter amount is a typo but I only needed about a teaspoon. I also used 1/2 t of sriracha. Added some garlic powder and garlic chives. Next time I thin...

Made this for my little guy for breakfast this morning (he LOVES all things spicy), and he LOVED them! We didn't measure the sriracha, I just let him squirt some in (it was maybe 1-2 tsps.). He ...

Just the right amount of heat! Great in a breakfast sandwich. I skipped on the half and half altogether too, so this is a good one for a lactose - free dish/side.

i liked it but my husband and kids wouldn't eat it. For myself, if i make this again i would add double the hot sauce and half the cream and butter. i liked it but it was just overly buttery and...

Its taken me twenty years, but I've finally found the secret to perfect scrambled eggs! I do three eggs to about 1/2 tbsp or more of sriracha. I usually only use milk, but have used evaporated m...

Eggs/hot sauce is a classic combo.

My husband loved it. Added potatoes and chopped bacon. Perfect.

Delicious. Cooking the Sriracha with the eggs gives them a smoky, smooth flavor unachievable by simply topping it with sauce afterwards. I can't believe I didn't think of this before. Thank you ...

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