Easy Chicken and Eggs Breakfast Scramble Recipe
This easy chicken and eggs breakfast scramble will have your mouth watering. It's not only a healthy and hearty breakfast, but it's packed full of protein. Made with leftover chicken, hash browns, peppers and cheese, it's the perfect combination of savory and spicy.
Equipment
- 1 Non-Stick Skillet
- 1 Spatula
- 1 Cutting Board
- 1 Sharp Knife
- 1 Whisk
Ingredients
- 2/3 cup Chopped cooked chicken
- 2/3 cup Pre-shredded hash browns
- 4 whole Eggs
- 2 Egg whites
- 2 tbsp Red onion
- 1 tbsp Jalapeno
- 2 tbsp Red bell pepper
- 1/4 cup Cheese
Instructions
- First, prep all of your ingredients. Chop all of your peppers and onions, dice the leftover chicken, portion out the hash browns and set aside.
- In a large bowl, whisk the eggs throughly. When the eggs are throughly mixed, add the cheese to the bowl and whisk to incorporate the cheese.
- Next, heat a nonstick skillet to medium high heat and add 1tbsp of a high burning oil like avocado oil. Once the oil is heated, add the hash browns to the hot skillet and brown on both sides. When the hash browns are golden brown. remove from the pan.
- Spray the same skillet with cooking spray like Pam. Add the vegetable mixture to the pan and saute for about 2-3 minutes or until they begin to soften. Next add the chicken and stir occasionally until the chicken is heated through.
- Once the chicken is heated through, pour the eggs into the skillet and scramble eggs along with the chicken mixture. Once the eggs have been scrambled, add the hash browns back into the pan and stir to combine.