Chicken Scramble Bowls (Print Version)
# Ingredients:
→ Base
01 -
22 hash brown crowns (Ore-Ida brand or similar)
02 -
10 chicken nuggets (Just Bare brand or similar)
→ Eggs
03 -
2 large eggs
04 -
2 tablespoons milk
05 -
Salt and pepper to taste
→ Toppings
06 -
120g (1/2 cup) shredded Colby-Jack cheese
07 -
Fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Cook hash browns and chicken nuggets according to their package instructions. For optimal crispiness, cook both together in an air fryer at the recommended temperature.
02 -
Heat a small non-stick skillet over medium heat. In a small bowl, whisk the eggs and milk together until well combined. Season with salt and pepper. Spray skillet with cooking spray then pour in the egg mixture. Stir constantly with a spatula until eggs are scrambled to your preferred consistency.
03 -
Divide hash browns evenly among two serving bowls. Top each with 5 chicken nuggets and half of the scrambled eggs. Immediately sprinkle the cheese over the warm eggs so it begins to melt. Finish with a light sprinkle of chopped parsley if desired.
04 -
Serve the bowls while still warm for the best texture and flavor experience.
# Notes:
01 -
These breakfast bowls can be customized with additional toppings like hot sauce, diced avocado, or salsa.
02 -
For a time-saving tip, cook extra hash browns and nuggets in advance and reheat them when assembling the bowls.