Scrambled Peppers and Eggs Recipe

Introduction

Scrambled Peppers and Eggs is a colorful and flavorful breakfast dish that combines tender bell peppers and spicy chiles with fluffy, soft eggs. It’s a quick and satisfying way to start your day with a bit of heat and plenty of vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 red bell peppers, chopped
• 2 poblano or Anaheim chiles, chopped
• 1 fresh hot green chile (like jalapeño), chopped, optional
• 1 tablespoon minced garlic
• Salt and ground black pepper, to taste
• 4 eggs, beaten

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 1 to 2 minutes.
2. Step 2: Add the chopped red bell peppers, poblano or Anaheim chiles, fresh green chile if using, and minced garlic. Season with salt and black pepper. Cook, stirring occasionally, until the peppers are brightly colored but still slightly firm, about 4 to 6 minutes.
3. Step 3: Reduce the heat to medium-low and pour the beaten eggs into the skillet. Stir gently and occasionally with a wooden spoon or rubber spatula until the eggs are fully cooked but still soft, about 3 to 8 minutes.
4. Step 4: Serve the scrambled peppers and eggs hot. They are delicious on toast, over rice, or wrapped inside a warm flour tortilla.

Tips & Variations

• For a milder version, omit the fresh hot green chile or use a sweet bell pepper instead.
• Add a sprinkle of shredded cheese like cheddar or Monterey Jack just before finishing for extra creaminess.
• Try adding fresh cilantro or chopped green onions on top for a fresh flavor boost.

Storage

Store leftover scrambled peppers and eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs, so to make it vegan, try substituting with scrambled tofu and using the same vegetables and seasonings.

What can I serve with scrambled peppers and eggs?

This dish pairs well with toast, warm tortillas, rice, or even a side of fresh fruit for a balanced meal.

Scrambled Peppers and Eggs Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

Scrambled Peppers and Eggs is a vibrant and flavorful breakfast or light meal featuring sautéed bell peppers, onions, and mild chiles combined with fluffy scrambled eggs. This quick and easy skillet dish is perfect for a nutritious start to your day and can be served on toast, over rice, or wrapped in a tortilla.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 small onion, chopped
• 2 red bell peppers, chopped
• 2 poblano or Anaheim chiles, chopped
• 1 fresh hot green chile (like jalapeño), chopped (optional)
• 1 tablespoon minced garlic

Other Ingredients

• 2 tablespoons olive oil
• Salt and ground black pepper, to taste
• 4 eggs, beaten

Instructions

1. Heat the oil and cook onions: Place 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion turns translucent, about 1 to 2 minutes.
2. Add peppers, chiles, and garlic: Add the chopped red bell peppers, poblano or Anaheim chiles, optional jalapeño, and 1 tablespoon minced garlic to the skillet. Sprinkle with salt and ground black pepper to taste. Cook, stirring occasionally, until the peppers are brightly colored but still slightly firm, about 4 to 6 minutes.
3. Scramble the eggs: Reduce the heat to medium-low and pour in the beaten eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until the eggs are fully set but still soft, about 3 to 8 minutes.
4. Serve: Serve the scrambled peppers and eggs hot on toast, over rice, or wrapped in a warm flour tortilla for a delicious, satisfying meal.

Notes

• Adjust the amount of hot green chile based on your spice tolerance or omit for a milder dish.
• For a dairy-free meal, skip adding cheese or toppings like sour cream that are not listed here.
• This dish pairs well with fresh cilantro or avocado slices for added flavor and texture.

Keywords: scrambled eggs, bell peppers, poblano chiles, breakfast recipe, easy egg dish, Mexican breakfast