An Easy & Well-Balanced Meal to Start The Day!

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.

Make sure to scroll to the ‘Shop the Post’ section at the bottom of this blog post for my breakfast essentials! You can also explore more of my favorite breakfast recipes here! As always, make sure you subscribe to my newsletter and follow me on Instagram so you never miss a post! 

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A Healthy & Easy Breakfast: Chicken & Egg Scramble

This restaurant-style egg scramble will be your new go-to easy breakfast recipe! 

Servings 2 servings

Author Chef Tiffany Blackmon

Ingredients

• 1 tablespoon olive oil
• ½ cup onion diced
• ½ cup cooked potato diced
• 4 ounces cooked chicken cut in 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 sautee approximately 3-4 minutes.
• Add potatoes and chicken, cook an additional 3-4 minutes or until brown.
• Reduce heat to medium, pour in eggs, salt and pepper, scramble together 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.
• 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 scramble is on top of a piece of sourdough bread (maybe even with a guacamole smear). I call this an open-face breakfast sandwich!