Chicken and Egg Breakfast Skillet Made Easy and Delicious
This chicken and egg breakfast skillet is made with potatoes, onion, bell pepper, zucchini, tomato, cooked chicken, and eggs cooked right on top. It is a filling one-pan breakfast that works well for busy mornings, brunch, or using up leftover chicken.
Ingredients
- 1 cup cooked chicken, diced or shredded
- 4 large eggs
- 1 1/2 diced potatoes, cooked until almost tender
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced zucchini
- 1/3 cup diced tomato
- 1 to 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder, optional
- 1 cup shredded cheddar or Monterey Jack
Optional
- 2 to 3 tbsp sliced Green onions
- 1 avocado, sliced or diced
- 1/4 to 1/2 cup Salsa
- Hot sauce, to taste
Instructions
- Heat 1 to 1 1/2 tablespoons olive oil in a 10- to 12-inch skillet over medium heat. Add the potatoes and spread them out in the skillet. Cook for 5 to 7 minutes, stirring as needed, until the edges pick up some golden spots and the centers are nearly tender.
- Add the onion and bell pepper. Cook for 3 to 4 minutes, stirring as needed, until the onion loses its sharpness and the pepper softens while still holding some shape.
- Add the zucchini and tomato. Stir and cook for 2 minutes, just until they soften lightly and release some moisture. If the pan still looks loose, cook for 1 more minute uncovered.
- Add the cooked chicken, paprika, black pepper, garlic powder if using, and half of the salt. Stir until the seasoning coats everything and the chicken is heated through, about 2 to 3 minutes.
- Reduce the heat to medium-low. Use a spoon to make 4 small wells in the skillet. Crack 1 egg into each well.
- Cover the skillet and cook until the egg whites are set. For runny yolks, cook about 4 to 5 minutes. For softly set yolks, cook about 5 to 6 minutes. For firm yolks, cook about 7 to 8 minutes.
- If using cheese, sprinkle it over the skillet during the last minute of cooking so it melts gently. Remove the skillet from the heat and let it rest for 1 minute.
- Top with green onions, avocado, salsa, or hot sauce if desired. Serve warm.
Notes
Use cooked chicken for the easiest version.
If your potatoes are raw, cook them until almost tender before starting.
If using frozen hash browns, thaw them first and blot away extra moisture.
If the skillet still looks wet before adding the eggs, give it another minute uncovered.
Shredded chicken can dry out faster than diced chicken, so add it after the vegetables are where you want them.
For a richer skillet, add extra cheddar or Monterey Jack during the last minute.
For more heat, add diced jalapeno with the onion and bell pepper or finish with hot sauce.
For a Southwest style version, add a pinch of cumin and top with salsa, avocado, and cheddar.
Store leftovers in a covered container in the fridge for up to 3 days.
If your potatoes are raw, cook them until almost tender before starting.
If using frozen hash browns, thaw them first and blot away extra moisture.
If the skillet still looks wet before adding the eggs, give it another minute uncovered.
Shredded chicken can dry out faster than diced chicken, so add it after the vegetables are where you want them.
For a richer skillet, add extra cheddar or Monterey Jack during the last minute.
For more heat, add diced jalapeno with the onion and bell pepper or finish with hot sauce.
For a Southwest style version, add a pinch of cumin and top with salsa, avocado, and cheddar.
Store leftovers in a covered container in the fridge for up to 3 days.