BBQ Chicken Roasted Vegetable Egg Scrambler

BBQ Chicken Roasted Vegetable Egg Scrambler | thefirstyearblog.com
Breakfast, lunch or dinner – this bbq chicken roasted vegetable egg scrambler will fill you up!

It especially makes waking up for breakfast 100 times better! BBQ chicken for breakfast? I’m in!

BBQ Chicken Roasted Vegetable Egg Scrambler | thefirstyearblog.com
This dish can be made one of 2 ways.

You could prep the bbq chicken and roasted vegetables just to use in this dish. Or if you happen to find that you have leftover chicken or vegetables from the night before, that makes this dish even easier to prep.

This recipe is a great way to use up leftovers, so feel free to use your own bbq chicken or roasted vegetable recipe if you already have a favorite, but I’ll include my trusted bbq chicken and roasted vegetable recipes so you can check those out.

BBQ Chicken Roasted Vegetable Egg Scrambler | thefirstyearblog.com

BBQ Chicken Roasted Vegetable Egg Scrambler

Serving Size: 2

Ingredients

    Eggs
  • 1 whole egg
  • 2 egg whites
  • salt & pepper to taste
  • BBQ Chicken (this would make more than you would need for just the egg scrambler)
  • 3 chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup italian dressing
  • Roasted Vegetables
  • Potatoes
  • Peppers
  • Onions
  • Olive oil
  • Seasonings: italian, garlic powder, pepper, etc.

Instructions

    Eggs
  1. Spray a small amount of cooking spray into a skillet over medium heat.
  2. Whisk the eggs and add to the skillet. Use a wooden spoon to redistribute the eggs as they cook, also known as scrambling.
  3. Once they are scrambled and cooked, set aside.
  4. BBQ Chicken
  5. Combine all of the ingredients in a crock pot sprayed with cooking spray.
  6. Cook on low for 7-8 hours or high for 3-4 hours.
  7. Remove the chicken from the crock pot to shred, return the shredded chicken to the crock pot for 30 more minutes.
  8. Roasted Vegetables
  9. Dice as many potatoes, peppers and onions as you'd like. Toss all of the vegetables in olive oil and add your seasonings.
  10. I like to roast my vegetables in a grill pan on the grill over medium heat, until the potatoes are soft. You can also roast them on a baking sheet in the oven at 375 degrees F for 30-40 minutes or until the potatoes are soft.
  11. Putting it all together
  12. Combine all of the scrambled eggs, with 1/3 cup bbq chicken, and 1/2 cup roasted vegetables to make about 2 servings.
https://thefirstyearblog.com/bbq-chicken-roasted-vegetable-egg-scrambler/

BBQ Chicken Roasted Vegetable Egg Scrambler | thefirstyearblog.com
Leftover day just got a whole lot better.

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8 comments

  1. Looks like such a nice way of using your leftovers.. I prefer to roast them in the oven, but it looks so nice! I love the red onions in it!

  2. I love BBQ chicken but never thought to have it with eggs. Needs to happen for brunch this weekend! And I’ll probably feel better than I do after my usual pancake binge.

  3. Mind. Blown. This looks incredible, Beth!! So jealous I don’t have bbq chicken in the house right now. Just a lonely bowl of cereal. Thanks for the inspiration!

  4. Beth what a great idea! It’s funny how easy it is to get into a scrambled egg rut. I’d never have thought to do this but now that I now I can’t wait to try it!

  5. what a wonderful idea for brunch. Your leftovers are perfect together. Hugs

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