Description
A quick and easy Chicken Scramble Bowl recipe featuring crispy hash browns, tender chicken nuggets, and fluffy scrambled eggs topped with melted Colby-Jack cheese and a touch of fresh parsley. Perfect for a satisfying breakfast or brunch ready in just 30 minutes.
Ingredients
Scale
Hash Browns & Chicken
- 22 pieces hash brown crowns (Ore-Ida brand or any hash browns)
- 10 chicken nuggets (Just Bare brand or preferred brand)
Scrambled Eggs
- 2 large eggs
- 2 tablespoons milk
- Salt and pepper, to taste
- Cooking spray
Toppings
- 1/2 cup Colby-Jack cheese, shredded
- Parsley, for garnish (optional)
Instructions
- Cook hash browns and chicken nuggets: Preheat your air fryer and cook both the hash brown crowns and chicken nuggets according to their package instructions. Cooking them together ensures they become crispy and are ready simultaneously.
- Prepare the scrambled eggs: While the hash browns and nuggets cook, heat a small non-stick skillet over medium heat. In a bowl, whisk together the eggs, milk, salt, and pepper. Spray the skillet with cooking spray, pour in the egg mixture, and stir constantly until the eggs are softly scrambled to your desired consistency.
- Assemble the bowls: Evenly divide the cooked hash browns between two bowls. Top each with 5 crispy chicken nuggets and one portion of scrambled eggs. Sprinkle shredded Colby-Jack cheese over the eggs and garnish with fresh parsley if desired. Serve warm and enjoy your hearty chicken scramble bowls!
Notes
- Cooking both hash browns and chicken nuggets in the air fryer saves time and crisps both items perfectly.
- You can substitute chicken nuggets and hash browns with homemade alternatives if preferred.
- Adjust seasoning on eggs to taste; adding herbs like chives can enhance flavor.
- Serve immediately to ensure cheese melts smoothly over warm eggs.
