Description
A quick and easy Chicken Scramble Bowl recipe featuring crispy hash browns, savory chicken nuggets, and fluffy scrambled eggs topped with melted Colby-Jack cheese and fresh parsley. Perfect for a comforting breakfast or brunch served warm in convenient bowls.
Ingredients
Scale
Hash Browns & Chicken
- 22 pieces hash brown crowns (Ore-Ida brand or any preferred brand)
- 10 chicken nuggets (Just Bare brand recommended)
Egg Mixture
- 2 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
Toppings
- 1/2 cup Colby-Jack cheese, shredded
- Parsley for garnish (optional)
Instructions
- Cook Hash Browns and Chicken Nuggets: Cook the hash browns and chicken nuggets according to their package instructions. For convenience and optimal crispiness, cook both together in the air fryer so they finish at the same time.
- Scramble the Eggs: While the hash browns and nuggets are cooking, heat a small non-stick skillet over medium heat. In a bowl, whisk together the eggs, milk, salt, and pepper. Spray the skillet with cooking spray, pour in the egg mixture, and stir constantly until the eggs are cooked to your preferred consistency.
- Assemble the Bowls: Divide the cooked hash browns evenly between two bowls. Top each bowl with 5 chicken nuggets and one scrambled egg. Sprinkle shredded Colby-Jack cheese over the eggs and garnish with parsley if desired. Serve warm and enjoy your hearty chicken scramble bowl.
Notes
- You can substitute any brand of hash browns or chicken nuggets based on preference or dietary needs.
- Adjust the seasoning of the eggs with additional herbs or spices as desired.
- For a dairy-free option, replace the milk with a plant-based alternative and omit the cheese or use dairy-free cheese.
- Cooking the hash browns and nuggets in the air fryer ensures a crispy texture but they can also be baked in the oven if preferred.
- Adding vegetables like diced bell peppers or onions to the scrambled eggs can boost flavor and nutrition.
