Chicken and Eggs Breakfast Scramble




My new-found love is chicken for breakfast paired with whole eggs and a few veggies in a scramble. This recipe gives me a boost of protein that fuels me throughout my morning.  I typically have all of the ingredients on hand, or leftovers, which is perfect for early morning prep. I am the queen of incorporating leftovers…just ask my hubby! Serve with your favorite topping and you are set!  Skip the tortilla if you are counting carbs. I had roasted poblano peppers, so I served the scramble on top. Enjoy!  

Chicken and Eggs Breakfast Scramble 

Serves 4
Author Chef Tiffany Blackmon


  • 1 tablespoon olive oil
  • ½ cup onion diced
  • ½ cup cooked potato diced
  • 4 ounces cooked chicken cut in bite-sized pieces
  • 5 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


  • 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, salt and pepper, scramble together until eggs are set, approximately 4-5 minutes.
  • Sprinkle with cheese, cover with lid, remove from heat and allow cheese to melt.
  • Serve with your favorite topping, on roasted poblano pepper or in a corn or flour tortilla.
  1. Kennedy Collins says:

    Looks so yummy and sounds so easy! Love these quick recipes

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