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Chicken and Eggs Breakfast Scramble
Serves 4
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
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
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, 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.