Mexican Style Scrambled Eggs with Electric Lime Hot Sauce

Mexican Style Scrambled Eggs with Electric Lime Hot Sauce

Serves: 4

Time: 20 minutes


  • 6 large eggs, lightly beaten
  • 1 cup baked tortilla chips (2 oz) broken into ½ inch pieces
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 1 onion, chopped medium
  • 1 red bell pepper, stemmed, seeded, and chopped medium
  • 2 garlic cloves
  • 1 jalapeno chile, minced
  • 2 ounces pepper jack cheese, shredded
  • 4 tablespoons Electric Lime for garnish


Whisk together eggs, tortilla chips, salt, and pepper. Melt the butter in a 10 inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the onion, red pepper, garlic, and jalapeno and cook until softened, about 5 minutes. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes. Quickly fold in the cheese and remove the mixture from the pan. Serve with 1 tablespoon of hot sauce per dish.

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