Sriracha Scrambled Eggs

This Sriracha scrambled eggs tastes incredibly delicious with the creamy eggs with spicy twist from Sriracha sauce, made quickly in 10 mins.

Course Breakfast

Cuisine American

Prep Time 3

Cook Time 7

Servings Servings

Calories 117kcal

In a medium size mixing bowl, add the eggs, milk, and Sriracha sauce.
Whisk vigorously until the sriracha sauce combined evenly to the egg mixture.
Now place a skillet over medium heat. And add butter.
Allow the butter to sizzle and spread to the entire bottom of the skillet evenly.
Now add the egg mixture.
Wait for about a minute until the eggs start to cook and set at the bottom.
Then, occasionally stir until it becomes creamy without burning at the bottom.
Remove the pan from the heat when the eggs are cooked to your desired consistency.
Serve the Sriracha scrambled eggs as a standalone dish or as a side dish.

Store leftovers in the refrigerator for up to 2 days or in the freezer for up to 4 months.
Reheat in the microwave in 30-second intervals or on the stovetop with butter.
Prepare the egg mixture ahead and refrigerate for up to one day for a quick meal.