Chicken Breakfast
With protein-packed goodness and hearty flavor! So energizing, so delicious. A perfect way to start your day!
Ingredients
- 2 cups shredded rotisserie chicken (time-saving tip: prep this the night before)
- 6 large eggs
- ¼ cup milk (substitute almond or oat milk for dairy-free options)
- 1 cup diced vegetables (bell peppers, spinach, onions work beautifully)
- ½ cup shredded cheese (omit or use plant-based alternatives if preferred)
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup fresh herbs (chives, parsley, or cilantro)
- 4 tortillas (for wraps) or 2 cups of diced potatoes (for hash)
Instructions
- Step 1: Prepare Your BaseHeat 1 tablespoon of oil or butter in a large non-stick skillet over medium heat. If you're making a hash, add diced potatoes now and cook for 5 minutes until they begin to crisp. For wraps or scrambles, skip directly to the next step. Quick tip: Using a well-seasoned cast iron skillet can boost iron content in your breakfast by up to 16%!Step 2: Add VegetablesAdd your diced vegetables to the skillet and sauté for 2-3 minutes until they begin to soften. Season with half of your spices at this stage to layer flavors effectively. For spinach or other leafy greens, wait until the final minute to prevent overcooking. Professional chef insight: adding vegetables in order of density ensures everything cooks perfectly—harder vegetables like carrots first, tender ones like spinach last.Step 3: Incorporate ProteinAdd the shredded chicken to the vegetable mixture, stirring to combine. Heat for 1-2 minutes until the chicken is warmed through. Be careful not to overcook, as pre-cooked chicken can dry out quickly. For extra moisture, add 1-2 tablespoons of chicken broth or water if needed.Step 4: Complete Your Recipe StyleFor scrambles: Whisk eggs with milk and pour over the chicken-vegetable mixture. Cook for 2-3 minutes, gently folding until eggs are set but still moist.For wraps: Remove mixture from heat, spoon into warm tortillas, add cheese if desired, and fold.For hash: Make small wells in your potato-vegetable-chicken mixture, crack eggs directly into wells, cover, and cook 3-4 minutes until whites are set.Step 5: Finish and GarnishSprinkle with remaining seasonings, fresh herbs, and cheese (if using). For wraps, a 10-second toast in a dry pan adds a delicious crunch to the tortilla. Personal preference tip: a dash of hot sauce or salsa adds brightness that wakes up your palate in the morning!
