An Easy and Well-Balanced Meal to Start the Day
“Breakfast is the most important meal of the day” is a cliche (yet accurate) phrase we’ve heard many times! I was admittedly never a big breakfast person. Once I realized how much more energized I feel after a well-rounded meal in the morning, breakfast became a priority. Introducing my Chicken & Egg Breakfast Scramble… AKA my answer to the age-old question of “how do I jazz up scrambled eggs?”.
Eggs are quick and easy to prepare, making them a busy-morning staple. However, if you’ve ever experienced “the egg ick”, you know that sometimes some variation is necessary. You’ve got your eggs, whisk, and pan… now one question remains. What goes well in a breakfast scramble? The answer is anything you want! This Chicken & Egg Breakfast Scramble is a delicious and easy way to add flavor to your scrambled eggs. Quick, protein-packed, and easily customizable. Psst… see my favorite variations on the recipe card below! Whether you eat it as-is or wrap it in a tortilla, this scramble is a game-changer for effortless, healthy breakfasts!
Another fantastic thing about this Chicken & Egg Breakfast Scramble? It’s a great way to make use of leftovers! Many times I’ve used leftover fajita meat, veggies, and even a dash of salsa to make this dish! This one-pan wonder makes for a cleanup that’s just as easy as the prep! I hope this scramble helps you start your day on a delicious note!
An Easy & Healthy Breakfast Scramble
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
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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!
