A bold and spicy protein-packed breakfast that comes together in minutes to get your day started off right!
I feel like people have a lot of opinions about eggs. There is so much information about whether you should eat the whole egg, just the white, not eat eggs at all…oyyyy. Me? I am a huge fan of eggs, and I believe they are a great, healthy way to get in protein. Breakfast, lunch or dinner–they’re a favorite for me any time!
I guess I’m a little old school though. I throw away a lot of egg yolks. In fact, last weekend I was making breakfast for some friends, and they all sat there watching me wondering what the heck I was doing with the yolks. I guess I try to get the best of both worlds. There are plenty of vitamins and healthy fat (and delicious flavor!) in the yolks, but also a lot of calories, where as the whites pack in much more protein for much fewer calories, fat and cholesterol. I’m a big believer in “Eat one whole egg + a bunch of whites”.
Scrambled eggs used to just be a vehicle for me to get to loads of cheddar cheese and tons of salsa. Back in the day, we used to spend pretty much every night at Denny’s (ummm, that’s embarrassing…), and I would always order an egg skillet and a big side of salsa. I hate when they give you those tiny sides that you can’t dip into! Anyway, I would eat a little bit, then pick around the cheese. It was super healthy.
Instead of pounds of cheese, I decided to add one of my favorite flavors to this scramble–buffalo chicken! With spicy buffalo sauce, filling and protein-packed chicken and eggs + some crunchy veggies and bold crumbled blue cheese, it’s the perfect way to jazz up your breakfast, lunch or dinner in no time!
A bold and spicy protein-packed breakfast that comes together in minutes to get your day started off right!
Ingredients
- 1/2 tbsp olive oil
- 1/2 sweet onion, chopped
- 1 clove garlic, finely minced
- 2 whole eggs
- 8 egg whites
- splash milk (I use almond, but skim or low fat is fine)
- 6 oz chicken breast, cooked and shredded
- 1/4 cup buffalo sauce (I always use this one)*
- chopped celery
- chopped baby carrots
- thinly sliced green onions
- freshly crumbled blue cheese
Instructions
- Heat olive oil in a large pan over medium heat. Add olive oil and garlic and cook until tender, about 15 minutes.
- Meanwhile, whisk together eggs and milk in a large bowl until well combined. Reduce heat to medium low and add eggs to pan. Cook until eggs are fully cooked, about 5-8 minutes, stirring constantly. Add cooked chicken and buffalo sauce. Stir until all ingredients are warmed, about an other 2 minutes.
- Plate and top with veggies and blue cheese. Best eaten day of, but leftovers can be refrigerated in an airtight container for 3-5 days.
Notes
*You may use more or less buffalo sauce depending on taste.
My husband would die for this! I’m with you, I could eat eggs anytime!
MMM, I think I would like this! Without the blue cheese crumbles, though. I’m not a fan.
Jamie @ couchtoironwoman recently posted…Would You Do Things Over?
I love substantial meals for breakfast – breakfast for me is definitely the most important meal of the day! This buffalo chicken breakfast will be right up my alley!
Julia | JuliasAlbum.com recently posted…Shrimp teriyaki over rice noodles
I totally agree! I’ve never understood how anyone skips breakfast! Thanks Julia!!
Love the flavors here Ari! I usually go half and half when I make an egg scramble as far as using whole eggs vs egg whites. Seems like a good compromise 🙂
Christin@SpicySouthernKitchen recently posted…Red Beans and Rice
Agreed! In a scramble, I like a little yolk to liven things up, but for some reason in an omelette, I just like all whites. I’m a weirdo I guess. 😉