Mad Dog 357 Super Scoville Southwest Scramble

Weekends will never be the same after you tuck into this sizzling breakfast scramble.

You know what Saturday mornings are like; you want a wildly filling breakfast, but standing in front of the stove for an hour with your hangover isn’t going to happen.

Cue this sizzling breakfast scramble, loaded with all the scoville you can manage. It’s fast. And, yes, the Reaper Sriracha Hot Sauce makes it a little furious too.

Cook up the sausages the night before (you always want a little late night snack, don’t you?) to make it even faster and easier.

In the morning, you’ll be chowing and back to normal in no time.

Serves: 4
You’ll need:

1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, cut into chunks
½-1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
5 spicy sausages, cooked, each cut into 3 pieces (pick your favorite)
5 eggs, beaten
½ cup pepper jack cheese, shredded
salt and pepper, to taste
oven preheated to high on the broiler setting


Heat the oil in a large, oven-proof skillet over medium-high heat. Add the onions and peppers. Cook, stirring regularly, until just softened, about 5 minutes. Add the Mad Dog 357 Reaper Sriracha Hot Sauce and toss to coat. Cook for an additional 30 seconds. Add the sausages to the skillet. Stir and divide the meat and veggies evenly, then pour over the beaten eggs. Sprinkle over the cheese, and season to taste with salt and pepper.

Continue to cook on the stove top for 2-3 minutes, until the eggs have set at the bottom. Then, transfer the skillet to the oven and cook for another 4-5 minutes, until the eggs have set completely. Serve with more Mad Dog 357 Reaper Sriracha Hot Sauce on the side.

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