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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:
    • "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!