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!

Print Pin

Gourmet Grilled Cheese

The perfect recipe for the ultimate comfort food meal!

Servings 1 servings

Author Chef Tiffany Blackmon

Ingredients

• ¼ cup mozzarella cheese grated
• ¼ cup gruyère cheese grated
• 1 Tbsp butter softened
• 2 slices sourdough bread

Instructions

• In a bowl toss together mozzarella and gruyère cheese. 
• Smear butter on the outside of two slices of bread. 
• Evenly add cheese mixture to the non-buttered side of one slice of bread. Top with the other slice of bread, buttered side on the outside. 
• Cook on a preheated griddle pan until bread is toasted. Flip and cook the other side until cheese is melted, and bread is toasted. 

Notes

Tiffy’s Tips:

• I love the flavor, and texture of sourdough bread. However, use your preference or whatever you have on hand.
• The melting properties of mozzarella and gruyere are incredible and I love using them in my grilled cheese recipes. The options are endless but DO NOT opt for processed cheese. Leave the preservatives out!