Condiment mogul Heinz recently unveiled the latest addition to the worldwide Sriracha craze: Sriracha ketchup. The Washington Post reports that more companies are jumping on the chili sauce bandwagon by the day, capitalizing on the interests (and wallets) of hot flavor fiends around the world — many of whom aim to work this paste into every meal possible.
Breakfast is no exception to the rule, of course. But don’t take our word for it — see what the fuss is about for yourself! Wake up to a chili-powered kick with any of these 6 morning meals spiced with Sriracha.
1. Cheddar Sausage Cornmeal Waffles
Try a taste of waffles as you’ve never known them before with these Cheddar Sausage Cornmeal Waffles from Nutmeg Nanny. Cheese is incorporated directly into the batter of these hearty waffles, culminating in a delightfully savory meal. A tinge of maple syrup in each bite is offset by the presence of paprika, chili powder, and Sriracha. Meanwhile, chunks of flavorful sausage offer textural depth to the dish. Top it all off with a hearty fried egg to result in a taste of breakfast bliss. The recipe takes 30 minutes to make and yields 4 waffles.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking soda
- 1 teaspoon smoked paprika
- ½ teaspoon baking powder
- ¼ teaspoon chipotle chile powder
- 2 cups buttermilk
- 4 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 teaspoons Sriracha
- 4 precooked sausage patties, defrosted and cut into small pieces
- ½ cup shredded Mexican blend cheese
- 4 large eggs, fried
Directions: Preheat waffle iron.
In a large mixing bowl whisk together flour, cornmeal, baking soda, smoked paprika, baking powder, and chipotle chile powder.
In another bowl, whisk together buttermilk, maple syrup, olive oil, and sriracha. Pour buttermilk mixture into the flour mixture and stir to combine. Stir in diced sausage and shredded cheese.
Spray your waffle iron with nonstick spray and cook waffles according to waffle iron directions. Top warm waffles with fried eggs and a drizzle of sriracha.
2. Breakfast Pizza
Until traditional pizza is deemed as socially acceptable to eat as a morning meal, sources like Convival are offering the next best option: Breakfast Pizza. This particular variation features mixed cheeses, Sriracha, and scallion. Egg and spinach are incorporated for a final nutrient boost to kick off your day. This recipe is a wonderful way to doctor up a pre-made pizza crust, yielding 1 (10-inch) pizza.
- 1 to 2 cups baby spinach leaves
- Kosher salt, to taste
- 2 eggs
- ½ cup grated fontina, havarti, Swiss, divided
- 1 store-bought pizza crust (or homemade, partially baked)
- 1 tablespoon extra virgin olive oil
- Sriracha, to taste
- 2 tablespoons thinly sliced scallion
- 1 ripe tomato, sliced, optional
Directions: Invert a baking sheet and place it directly on a rack in the lower half of oven or toaster oven; preheat to 450 degrees Fahrenheit.
Heat small pan over medium-high heat. Add spinach and a splash of water and a pinch of salt. Cook until wilted; transfer to a clean kitchen towel and let cool. When cool enough to handle, squeeze out the extra moisture. Coarsely chop spinach and set aside.
In small bowl, whisk eggs with a pinch of salt. Add half of the grated cheese and stir to combine.
Brush entire top surface of pizza crust with olive oil and sprinkle with salt. Drizzle desired amount of Sriracha over the top. Using the same pastry brush, create a very thin layer around the crust. Top with spinach. Using a rubber spatula, drizzle and spread the egg mixture around the crust, taking care not to get too close to the edge. Sprinkle remaining ¼-cup of cheese and scallions over the top.
Gently slide pizza onto the inverted baking sheet. Bake until egg is just set in the middle (egg usually puffs up when it’s done) and crust is golden brown, about 8 to 10 minutes, but check after 4, rotating occasionally to ensure even baking. Transfer to cutting board, garnish with tomatoes, if desired, and cut into wedges.
3. Sriracha Bacon Breakfast Quiche
It doesn’t matter whether you call it a quiche, a breakfast pie, or a savory tart — Two In The Kitchen’s dish is delicious by any name. The dynamic flavor duo of Sriracha and bacon are complemented by a bounty of vegetables and cheeses, resulting in what is sure to be a hit with the whole family. The recipe yields 1 (8-inch) Sriracha Bacon Breakfast Quiche.
- 1 refrigerated pie crust, unbaked
- 5 eggs
- ½ tablespoon of Sriracha sauce
- 1 cup mexican blend shredded cheese
- ¼ cup milk
- ¼ teaspoon mustard powder
- 1 (10-ounce) can of diced tomatoes with green chiles, drained
- 1 small green pepper or ½ large green pepper, diced
- 6 strips of bacon, cooked and chopped
- 1 small roma tomato, sliced into 6 slices
Directions: Preheat oven to 350 degrees Fahrenheit and prepare an 8- or 9-inch pie plate with the pie crust.
Place eggs in a large bowl and beat them with a whisk. Add all the other ingredients (except the Roma tomato slices) and whisk them all together until well blended.
Pour egg mixture into the prepared pie crust and arrange roma tomato slices on the top and bake for approximately 35 to 40 minutes or until the center is set and no longer jiggles.
Allow to cool for several minutes before slicing to allow settling. Slice and enjoy!
4. Sriracha Savory Oatmeal
Savory flavors don’t typically come to mind when we think of oatmeal, but the Sriracha Cookbook has other plans in mind for this fiber-rich breakfast base. Savory Sriracha Oatmeal offers a satisfying and savory breakfast solution for spice lovers. The dish is bursting with the flavors of rosemary and garlic, while dashes of soy sauce and Sriracha lend it a tangy zip. A handful of cashews at the finish gives each bite a rewarding extra crunch. The recipe yields 2 generous portions.
- 1 cup rolled oats
- 2 cups water
- Small handful whole cashews
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha, plus more to taste
- 2 teaspoons minced fresh rosemary
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 large eggs (free-range and organic is best)
- Salt and freshly ground black pepper, to taste
Directions: In a small saucepan set over a medium heat, combine the oats, water, cashews, soy sauce, Sriracha, rosemary, and garlic. Bring it to a boil, cover, and lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the oats are cooked through, about 5 minutes.
While the oats are cooking, heat the olive oil in a medium saucepan over a medium heat. Once the oil is hot, crack in the eggs. Sprinkle with salt and pepper. Cook the eggs to your desired consistency, though sunny side up is my preference so the yolk can ooze all over your oatmeal. For sunny side up, cook the egg (without flipping) until the whites are set and the yolk is still jiggly, about 2 to 3 minutes.
Spoon out the oatmeal, and top each serving with a fried egg. Drizzle a little bit of leftover oil from the egg pan over the plated oatmeal. Squirt additional Sriracha over all of it should you want a little extra heat.
5. Sunny Side Up Egg With Avocado and Sriracha
Sometimes the simplest solution is the best one, and the Iron You’s recipe for breakfast success is about as simple as it gets. The dish features a sunny side up fried egg made over with a few lovely and simple accoutrements. The tangy taste of feta cheese mingles with mild avocado and (of course) a healthy splash of Sriracha to culminate in a bright and brilliant combination of flavors to wake up to in the morning. This recipe for a Sunny Side Up Egg With Avocado and Sriracha yields 1 serving.
- 1 teaspoon coconut oil (or olive oil)
- 1 large free-range organic egg
- ½ avocado, pitted and sliced
- 2 tablespoons crumbled feta cheese
- Sriracha, to taste
- Salt and pepper
Directions: Heat coconut oil in a small skillet over medium-high heat.
Add egg, season with salt and pepper and cook for 3 to 4 minutes until the whites are just set, and the yolk is still quite runny (if you like your yolks more firmly set, just continue cooking.)
Transfer to a plate, top with sliced avocado and crumbled feta and slather with Sriracha to taste. Serve!
6. Sriracha-Sweet Potato Hash Browns
Sweet and spicy flavors are a match made in heaven. Nobody quite has the art of spicy-sweet down like Soup Addict, as proven by the blogger’s spectacular recipe for Sriracha Sweet Potato Hash Browns. Sriracha and honey offer a fresh taste of excitement with each bite, balanced out by the earthy, savory flavors of cumin and salt. The mild sweet potato base means that this is a light, low-carb breakfast. Try topping the dish off with a fried or poached egg to add an extra protein kick to your morning. The recipe takes 20 minutes to make and yields 2 servings.
- 1 teaspoon Sriracha
- 1 tablespoon honey
- ½ teaspoon apple cider vinegar
- 1 pinch ground cumin
- 1 pinch salt
- 1 tablespoon coconut or olive oil
- 1 medium sweet potato, scrubbed and grated (peeling optional)
Directions: Whisk together the Sriracha, honey, apple cider vinegar, cumin and salt in a small bowl. Toss the sweet potato grates with the sriracha mixture. Set aside.
In a medium sauté pan, heat the oil over medium until shimmering. Add the sweet potato grates in two patties. Let cook for 2 to 3 minutes, then flip. In grated form, sweet potatoes cook very quickly — just 5 to 7 minutes total. They’ll go from salmony-pink-orange to a bright orange, with just a touch of golden brown sear when cooked. Serve immediately.