Sriracha Breakfast Eggs

Spice up your morning with a bold twist on classic scrambled eggs! This sriracha breakfast eggs recipe brings the heat with a creamy, cheesy, and savory mix of flavors. With crispy bacon, fresh green onions, and a kick of sriracha, these eggs will start your day off right.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced cooked bacon
• 1/4 cup diced green onions
• 2 cloves garlic, minced
• 1 tablespoon sriracha sauce
• Salt and pepper to taste

Instructions

Crack the eggs into a large bowl and whisk them together with a fork.

Add the heavy cream and whisk until the mixture is smooth.

Add the shredded cheddar cheese, diced bacon, diced green onions, and minced garlic to the bowl.

Stir until all the ingredients are well combined.

Add the sriracha sauce to the bowl and stir until the mixture is smooth.

Season with salt and pepper to taste.

Heat a non-stick skillet over medium heat.

Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are scrambled and cooked through.

Spoon the scrambled eggs into 7 serving portions and serve hot.

Notes

For a creamier scramble, use room temperature eggs and fresh heavy cream. Make sure to cook the bacon until it’s nice and crispy to get the best flavor out of it.

Don’t overmix the egg mixture, or your scrambled eggs might end up tough.

If you like a little more heat in your breakfast, add an extra dash of sriracha sauce to taste. Fresh green onions are a must in this recipe, so try not to skip them.

You can also add some diced bell peppers or mushrooms to the egg mixture for added flavor and nutrition.

If you’re cooking for a smaller crowd, simply half the ingredients for a smaller batch.

Nutrional Value

• Calories: 244
• Total Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 212mg
• Sodium: 351mg
• Total Carbohydrates: 4g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 18g