A Delicious and Well-Balanced Breakfast Scramble to Start the Day

We’ve heard the phrase “breakfast is the most important meal of the day” about a million times. While it may sound cliché, it’s still true! I was admittedly never a big breakfast person. However, once I realized how much more energized I feel after a well rounded meal in the morning, breakfast quickly became a priority. Allow me to introduce my healthy Chicken and Egg Breakfast Scramble, also known as my answer to the age old question, “How do I jazz up scrambled eggs?”

Eggs are quick and packed with protein, making them a longtime breakfast staple for busy mornings. However, if you’ve ever experienced “the egg ick,” you know that a little variation goes a long way. You have your eggs, whisk, and pan. Now one question remains. What goes well in a breakfast scramble? The answer is almost anything! This healthy chicken and egg breakfast scramble is a delicious and easy way to add flavor and variety to basic scrambled eggs. It’s quick, high in protein, and easily customizable. Psst… be sure to check out my favorite variations on the recipe card below. Whether you enjoy it as is or wrap it in a tortilla, this scramble is a game changer for effortless, healthy breakfasts! I hope this easy breakfast recipe helps you take the stress out of finding a healthy morning meal this week.

To shop the kitchen essentials used for my healthy Chicken and Egg Breakfast Scramble, scroll to the ‘Shop the Post’ section at the bottom of this blog! As always, make sure to subscribe to my newsletter and follow me on Instagram for more content.

Print Pin

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!