As summer winds down and we settle back into the school year, the morning rush becomes all too familiar. While breakfast may be the most important meal of the day, finding something that’s quick, nutritious, and actually delicious is oftentimes easier said than done. Enter my healthy, easy chicken and egg breakfast scramble, aka my answer to the age-old question, “How do I jazz up scrambled eggs?” Eggs are a longtime breakfast staple for good reason, but if you’ve ever experienced the dreaded “egg ick,” you know a little variation goes a long way! This simple scramble combines eggs, chicken, and a few other ingredients for a protein-packed breakfast that’s full of flavor, easy to customize, and ready for even the busiest mornings. Enjoy it as is, wrap it in a tortilla for breakfast on the go, or make it your own with your own favorite ingredients. This easy chicken and egg breakfast scramble is proof that simplicity doesn’t always mean boring… even on the busiest weekday mornings!

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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:

• A question I am often asked…“What goes well in a breakfast scramble?” 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, diced ham, bell pepper, fresh herbs, spinach, mushrooms, jalapeños, hash browns, black beans, goat cheese, you name it!
• I like to top the scramble with homemade salsa 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!