Description
A comforting breakfast-for-dinner bowl featuring crispy hash browns, cheesy scrambled eggs, and crunchy chicken nuggets, perfect for busy weeknights.
Ingredients
Scale
- 2 cups frozen hash brown coins
- 10 large eggs
- Salt & pepper, to taste
- ½ cup shredded cheddar or cheese blend
- 16 frozen chicken nuggets, cooked and chopped
- 4 tbsp Chick-fil-A sauce (or DIY mix: mayo, honey, mustard, BBQ, lemon juice)
Instructions
- Preheat oven or air fryer to 400°F.
- Bake or air-fry frozen hash brown coins for 15–20 minutes until golden.
- Divide into containers while warm, so they keep some crispness.
- Whisk eggs with salt & pepper and cook in a nonstick pan with oil or butter until just set, stirring often.
- Stir in cheese off heat and add on top of hash browns.
- Cook and chop chicken nuggets until crisp and golden, then place over the eggs in each container.
- Measure out Chick-fil-A sauce into small containers for each bowl, keeping sauce separate until ready to eat.
- Let the bowls cool for 20–30 minutes, seal tightly, and store in the fridge for up to 4 days. Reheat gently to keep eggs creamy and potatoes a little crisp.
Notes
For extra flavor, swap chicken nuggets for shredded rotisserie chicken or add fresh toppings like green onions or salsa. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 250mg