American · Breakfast
Buffalo Chicken Breakfast Bowl
Diced chicken breast seared and tossed in buffalo hot sauce and butter, served over soft scrambled eggs. Topped with crumbled blue cheese, diced celery, sliced scallion, and a drizzle of ranch dressing for a warm, savory breakfast bowl with classic buffalo wing flavors.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
535Calories
58.6gProtein
30.3gFat
4.9gCarbs
2.3gSugar
1gFiber
2274mgSodium
582mgChol
13.4gSat Fat
612mgPotassium
268mgCalcium
1.8mgIron
1mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
sweet-heat
hidden-gems
breakfast-smoothies
breakfast
Instructions
1
Prep
Dice the chicken breast into bite-sized pieces. Finely dice the celery and thinly slice the scallion, keeping each separate.
2
Sear
Heat olive oil in a skillet over medium-high and cook diced chicken 6 to 8 minutes, turning often, until golden with no pink inside.
3
Glaze
Lower heat to medium, add butter and buffalo hot sauce, toss 1 to 2 minutes until sauce thickens and coats each piece in glossy sheen.
4
Scramble
Beat eggs with salt and pepper, cook in a nonstick pan over medium-low 2 to 3 minutes, folding until just set with soft curds.
5
Plate
Spoon eggs into a bowl, pile buffalo chicken over top, scatter blue cheese, celery and scallion, drizzle with ranch and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 90ml90ml buffalo hot sauce
- 28g28g butter
- 44 large eggs
- 56g56g blue cheese
- 80g80g celery
- 22 scallion
- 30ml30ml ranch dressing
- 2 tsp2 tsp olive oil
- a pinch of salt
- a pinch of black pepper
