Scrambled Eggs with Jalapeños Recipe
Wake up your taste buds with scrambled eggs and jalapeños—because plain breakfasts are so last season, darling.
Fiery jalapeños sneak into fluffy eggs, adding spice, personality, and a tiny adrenaline boost to your morning routine.
This dish delivers a protein-packed, low-carb, vegan-inspired breakfast that’s colorful, satisfying, and slightly rebellious against boring brunches.
Season generously, because life is too short for bland eggs or timid peppers that hide behind tasteless tofu alternatives.
Serve immediately for a quick, spicy, nutrient-rich plate that makes every morning feel like a culinary power move.
Scrambled Eggs with Jalapeños Recipe
Fluffy scrambled eggs with jalapeños create a protein-rich, spicy breakfast that’s quick, flavorful, and perfectly balanced.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 –2 jalapeños finely chopped
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- 1 tsp garlic powder optional
- 1 tbsp chopped fresh cilantro optional garnish
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add chopped jalapeños; sauté 2–3 minutes until fragrant.
- Whisk eggs with salt, pepper, and garlic powder.
- Pour eggs into skillet; cook gently, stirring occasionally until fluffy.
- Garnish with cilantro and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 190
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 10%
- Vitamin C: 25%
- Folate: 12%
- Vitamin K: 10%
- Iron: 8%
Tips to Enhance Flavor
- Deseed jalapeños for milder heat.
- Sprinkle smoked paprika for smoky undertones.
- Pair with avocado slices or vegan cheese for richness.
- Cook eggs low and slow to maintain fluffiness.
- Add chopped tomatoes or onions for extra texture and nutrients.
