Southwest Breakfast Burritos
July 11, 2016
Tabasco® Brand Green Eggs And Ham
July 11, 2016

Spicy Roasted Chicken Egg Scramble


24 ea. (48 oz.) Eggs, beaten
Salt and pepper to taste
1/4 cup, plus more for spray bottle
2 oz.) Original TABASCO® brand Pepper Sauce
2-1/2 cups (18 oz.) Roasted chicken, diced
4 Tbsp. (2 oz.) Oil or melted butter
2 cups (12 oz.) Potato, 1/2" dice, fried
2 cups (6 oz.) Scallions, thinly sliced


1. Season the eggs with salt and pepper. Refrigerate until needed.
2. Fill a spray bottle with Original TABASCO® Pepper Sauce. Reserve until needed.
3. Combine the chicken and 1/4 cup Original TABASCO® Pepper Sauce. Hold refrigerated.
4. For each serving, heat 1 tsp. oil or butter in a 7" omelet pan over medium heat. Sauté 1-1/2 oz. chicken and 1 oz. potato until heated through. Add 1/2 oz. scallions and cook for 30 seconds. Ladle 4 oz. egg into the pan and scramble the eggs. Spray eggs with Original TABASCO® Pepper Sauce to lightly coat.
-Yield: 12 servings-

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