Spicy Chicken And Egg Breakfast Scramble - cooking recipe

Ingredients

1/2 lb chicken breast, cooked and shredded
tapatio hot sauce
fresh ground pepper
6 large eggs
1/4 cup milk
1/4 onion, diced
1/2 green bell pepper, diced
1 cup Mexican blend cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon oregano
cayenne pepper
1/2 - 1 cup salsa
3 tablespoons butter

Preparation

Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
Transfer chicken to the skillet.
In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
Add cheese to the skillet and allow to melt into the scramble.
Serve with warm tortillas and refried beans.