A flavorful and hearty breakfast scramble inspired by traditional Tex-Mex cuisine.
Heat the butter in a large skillet over medium heat until melted.
Ensure the butter doesn't brown for a smoother flavor.
In a mixing bowl, whisk together the eggs and hot sauce until well combined.
Whisking the eggs thoroughly incorporates air, making them fluffier.
Pour the egg mixture into the skillet and let it cook slightly.
Stir gently to avoid overcooking the eggs.
Add the onion and bell pepper to the skillet and stir to combine.
Dice the vegetables evenly for consistent cooking.
When the eggs are almost set, sprinkle the cheese over the top.
Cover the skillet briefly to help the cheese melt evenly.
Add the crushed tortilla chips and gently fold them into the mixture.
Add the chips just before serving to maintain their crunch.
Serve the scramble warm, garnished with additional hot sauce or fresh herbs if desired.
Pair with a side of avocado slices for added creaminess.
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