Cajun-Style Chicken-Egg Scramble

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1  14-1/2-ounce can Cajun-style stewed tomatoes
4   eggs
1/4  cup milk
1/8  teaspoon salt
1/8  teaspoon ground red or black pepper
1/2  cup chopped green or red sweet pepper
2  tablespoons margarine or butter
1  cup chopped cooked chicken
3 or 4   English muffins, split and toasted
   Bottled hot pepper sauce (optional)

1. In a small saucepan heat tomatoes to boiling, stirring occasionally; keep warm. Meanwhile, in a medium bowl beat eggs with milk, salt, and ground red or black pepper. In a large skillet cook sweet pepper in margarine or butter over medium heat for 3 minutes or until tender. Stir in chicken; pour egg mixture over all. Cook, without stirring, until mixture begins to set on the bottom and around the edges. 

2. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist. Remove skillet from heat immediately.
Spoon mixture over toasted English muffins; top with warm stewed tomatoes. Serve with bottled hot pepper sauce, if desired. Makes 3 to 4 servings.

Source:  Better Homes & Gardens
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