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Simple Swap for a Rockin’ Recipe

Posted on May 3, 2013

When I say “eggs”, you say “bacon”, right? Nothing against the world’s saltiest meat or anything, but maybe it’s time we made a little room on the breakfast plate for the country’s favorite dinnertime option. That’s right, there’s no rule saying that chicken can’t be served before noon and guess what? It tastes just as good in the a.m. as you remember from the night before.

Let’s be real here, bacon is a hard act to follow. That smoky flavor is the perfect complement to fluffy, buttery scrambled eggs. How could chicken possibly compare? Start with grilled chicken and you’re well on your way. With way less fat and some serious savory flavor, diced grilled chicken breast is not only a delicious option for the most important meal of the day, but a healthy choice as well.

Still not quite convinced? Next time you break out the grill, make sure to prepare enough chicken for this scramble. (No, I’m not expecting you to actually grill the chicken at 6:30 am–unless you’re used to smoking your own bacon, in which case grilling will seem easy!) Simply chop it up and combine with your eggs, fresh veggies and a little cheese for a quick scramble. You can even go a little lighter by swapping olive oil for butter and skipping the cheddar, but that’s your call. Hearty, healthy and scrumptious, looks like it’s time for bacon to share some of the spotlight.

Grilled Chicken Scramble

2 teaspoons butter

1/2 cup diced red onion

1 cup diced grilled FreeBird chicken breast

8 large eggs, beaten

2 cups baby spinach

1 cup shredded cheddar cheese

salt and pepper to taste

Heat butter in a large sauté pan over high heat. Add onions and chicken and cook until lightly browned. Pour in eggs and cook for 1-2 minutes, stirring occasionally until almost set. Fold in spinach and cheddar until spinach is wilted and cheese is melted. Serves 4.