Chili Cheese Scramble is a spicy and gooey way to start breakfast. Just imagine those eggs with melty cheese and chili on top. Indeed, a perfect his and her meal. Indeed this recipe will feed one to two people. Not to mention, it is the perfect recipe to use up any leftover chili that may be sitting in the fridge. Without a doubt, it can be served for breakfast, lunch, or even dinner. Obviously, it is the perfect quick and easy meal when pressed for time. Just add a little fruit and maybe some toast or a gluten-free English Muffin. 
Chili Cheese Scramble:
What do you do with leftover chili in your house? If you have leftover Chili one of my favorite ways to use it up is on a scramble. Initially, this recipe was created for my son. He loves chili. Incredibly easy to make and uses up leftover chili. Once the cheese is melted top the scrambled eggs with warmed chili. Last but not least, use to top baked potatoes.
Occasionally it is only my husband and myself at home nowadays. Consequently, this recipe serves two. In the event of needing 4 servings or more just double or triple the recipe. Here is my Chili recipe.
By the way, Chili Cheese Scramble can also be topped with sour cream, radish slices, chopped onions, chopped green chilis, chopped olives, chopped tomatoes, salsa, hot sauce, and guacamole just to name a few.
Personal:
It is my hope that in some small way I can pass on positivity and pay it forward idea. Everyone is going through something. Perhaps we can all pass on random acts of kindness. RAKs need not cost a lot of money and can be a kind word, a smile, or paying someone’s parking meter, or putting a coin in a candy machine. Of course, there are a ton of other ideas.
Chili Cheese Scramble
Ingredients:
- 4 eggs
- 1/2 cup leftover chili
- 4 tbsp chopped red onions
- 2 oz pepper jack cheese
- 1/4 cup shredded cheddar
- salt and pepper to taste
- 4 sprays of coconut oil
Directions:
Crack eggs into a hot pan on medium heat with 4 sprays of coconut oil. Scramble the eggs.
Add chopped onions, salt, and pepper to taste. Lay down two slices of pepper jack cheese.
Flip half the eggs over on top of the cheese. Once the cheese begins to melt flip it over and cook the other side. While the eggs are cooking place the chili into the microwave for one minute. Remove chili from the microwave and stir. Replace chili in the microwave for 30 seconds.
Once the eggs are cooked and the cheese is melted remove them from the heat. Cut eggs in half and add 1/4 cup chili to the top of the scrambled eggs with two tablespoons of shredded cheddar and ripped cilantro leaves for decoration.
Chili Cheese Scramble
Equipment
Ingredients
- 4 whole eggs
- 4 tbsp chopped red onions
- 2 oz pepper jack
- 4 sprays coconut oil
- 1/2 cup leftover chili
- 1/4 cup shredded cheese
Salt and pepper eggs to taste
Instructions
- Crack eggs into a hot pan on medium heat with 4 sprays of coconut oil.4 whole eggs, 4 sprays coconut oil
- Scramble the eggs.
- Top with the red onion.4 tbsp chopped red onions
- Lay down two slices of pepper jack cheese.2 oz pepper jack
- Flip half the eggs over on top of the cheese.
- Once the cheese begins to melt flip it over and cook the other side.
- While the eggs are cooking place chili into the microwave for one minute.1/2 cup leftover chili
- Remove chili from microwave and stir.
- Replace chili into the microwave for 30 seconds.
- Once the eggs are cooked and cheese is melted remove from heat.
- Cut eggs in half add 1/4 cup chili to the scrambled eggs top with two tablespoons shredded cheddar and ripped cilantro leaves for decoration.1/4 cup shredded cheese
Salt and Pepper To Taste
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat 22 g | 34 % |
| Saturated Fat 15 g | 75 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 410 mg | 137 % |
| Sodium 488 mg | 20 % |
| Potassium 28 mg | 1 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 1 g | |
| Protein 22 g | 45 % |
| Vitamin A | 19 % |
| Vitamin C | 0 % |
| Calcium | 29 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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