Buffalo Chicken Breakfast Bowls

About This Recipe

A change from the traditional style breakfasts, this meal has buffalo chicken with potatoes, mushrooms, peppers and eggs that you can mix together in one big scramble.

Ingredients

• 1 lb boneless skinless chicken breast
• 10 eggs
• 1 medium green pepper
• 4 oz mushrooms (sliced)
• 2 medium russet potatoes
• 2-3 Tbsp buffalo sauce
• 3 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F.
2. Wash and cut your potatoes into a medium dice.
3. Spread on a sheet pan and drizzle with 1 Tbsp of olive oil. Season with salt and pepper.
4. Bake for 10 minutes then remove and flip. Cook an additional 5-7 minutes or until crispy
5. Butterfly the chicken breast so it will cook quicker and more evenly. Season with salt and pepper.
6. Add 1 Tbsp of olive oil in a grill pan or skillet over medium heat. Cook the chicken until it has reached an internal temperature of at least 165°F.
7. Cut into a small dice of about ¼" cubes. Mix in buffalo sauce.
8. Wash and cut the pepper into a large dice. Add 1 Tbsp of olive oil to a skillet over medium heat.
9. Cook the peppers for 3-4 minutes and then add in the mushrooms. Cook until soft.
10. Scramble and cook 10 eggs.
11. This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.