We’ve all heard the phrase “Breakfast is the most important meal of the day” numerous times. Though it may be a bit cliche, it’s so true! Starting your morning off with a well-balanced meal gives our bodies the nutrients it needs to tackle the day ahead. I’ve never been a big breakfast person, but it became a priority after realizing how much better I feel after a well-rounded meal in the morning. Now onto a question I receive often… What to eat for an easy breakfast?? Eggs are quick and easy to prepare, making them a busy morning staple. This recipe is a great way to add variation to the classic scrambled eggs. My Chicken and Eggs Breakfast Scramble is on a very consistent rotation in the Blackmon home… simple, nutritious, and prepared in a snap! Pssst… make it your own with a few additions such as diced potatoes, bell pepper, onion, or anything else that sounds good! I love to top it with my fresh salsa recipe and serve on tortillas.

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An Easy & Healthy Breakfast Scramble

This delicious egg scramble will be your new go-to breakfast recipe.

Course Breakfast

Servings 2 servings

Author Chef Tiffany Blackmon

Ingredients

• 1 Tbsp. olive oil
• ½ cup onion diced
• ½ cup cooked potato diced
• 4 oz. cooked chicken cut into bite-sized pieces
• 4 whole eggs beaten
• Kosher salt and pepper to taste
• ¾ cup shredded cheddar cheese
• Toppings: crushed tortilla chips, pico de gallo, salsa, avocado slices, sliced jalapeno peppers

Instructions

• Heat olive oil in a medium, nonstick pan on medium-high heat.
• Add onion and saute, approximately 3-4 minutes.
• Add potatoes and chicken, cook an additional 3-4 minutes or until brown.
• Reduce heat to medium, pour in eggs, and scramble until eggs are set, approximately 3-5 minutes. Add salt and pepper to taste.
• Sprinkle with cheese, cover with lid, remove from heat and allow cheese to melt.
• Serve with your favorite toppings, on a roasted poblano pepper or in a corn, or flour tortilla.

Notes

• TIFFY’S TIPS:
  • “What goes well in a breakfast scramble?” is a question I am often asked. The answer is just about anything! The room for creativity is the best part about this breakfast recipe. Chicken, potato, and egg are my go-to, but you can adjust according to your preferences or available ingredients.
  • This recipe is a great way to utilize leftovers. I’ve used leftover fajita meat, roasted veggies, and even a spoonful of salsa to bring this dish to life.
  • A few ingredients that I alternate in: sausage, crumbled bacon, chorizo, bell pepper, fresh herbs, spinach, mushrooms, jalapeños, hash browns, black beans, goat cheese, you name it!
  • I like to top the scramble with my mother’s salsa recipe and a few slices of avocado. Depending on the level of spice you enjoy, add chopped or sliced fresh jalapeno peppers.
  • This scramble makes for the perfect breakfast taco! Simply heat a tortilla on the griddle and fill it with your delicious scramble.
  • Another great way to serve this breakfast scramble is on top of a piece of sourdough bread (maybe even with a guacamole smear). I call this an open-face breakfast sandwich!