If you’ve ever had a Chick-fil-A breakfast bowl, you know how satisfying they are! Crispy hash browns, fluffy scrambled eggs, and perfectly crunchy chicken nuggets all layered together, then topped with salsa and melted cheese. This homemade version is gluten free, comes together quickly, and is the ultimate way to start your day.
Why You’ll Love These Bowls
- Quick and easy – Ready in about 30 minutes, perfect for busy mornings.
- Customizable – Swap the toppings or proteins (see below) to make it just the way you like.
- Meal prep friendly – You can prep the components ahead and assemble when ready to eat.
- Gluten free – Made with gluten free chicken nuggets and safe ingredients!
Ingredient Swaps + Variations
- Chicken – Use grilled chicken, sausage, or even bacon instead of nuggets.
- Cheese – Swap for dairy-free shreds if you need it dairy free.
- Salsa – Use your favorite salsa, pico de gallo, or even hot sauce for extra spice.
- Hashbrowns – Sweet potato hashbrowns or tater tots work just as well!
I love using Perdue's gluten free, organic chicken nuggets. This is NOT sponsored, just what I typically use.
How to Make Chick-fil-A Breakfast Bowls
- Cook the hash browns according to package directions. Set aside.
- In a large skilled over medium heat, melt the butter. Meanwhile in a medium mixing bowl, scramble 8 eggs and the water. When the pan is hot, pour in the eggs. Every so often gently stir the eggs, allowing the uncooked eggs to fill the empty spaces, until they are completely cooked through to your liking, or no longer runny and wet. Set aside.
- Heat or cook the chicken nuggets according to package directions, until hot and crispy. When finished, chop them into bite sized pieces.
- Assemble the bowls: start with hashbrowns, then add eggs, chicken nuggets, salsa, and cheese.
- Serve immediately and enjoy!
Storage + Reheating
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Reheat in the oven or air fryer to keep the hashbrowns and nuggets crispy.
Chick-fil-A Breakfast Bowl Recipe
If you’ve ever had a Chick-fil-A breakfast bowl, you know how satisfying they are! Crispy hash browns, fluffy scrambled eggs, and perfectly crunchy chicken nuggets all layered together, then topped with salsa and melted cheese. This homemade version is gluten free, comes together quickly, and is the ultimate way to start your day.
Ingredients
- 4 cups frozen hashbrowns
- 4 tablespoon avocado oil or butter
- 8 eggs
- 2 tablespoon milk or water or dairy free milk
- 2 teaspoon adobo seasoning or salt and pepper
- 16 gluten free chicken nuggets
- 1 cup shredded cheese Monterey Jack or Mexican blend
- 1 cup salsa
Instructions
- In a large skilled over medium heat, melt the butter. Meanwhile in a medium mixing bowl, scramble 8 eggs and the water. When the pan is hot, pour in the eggs. Every so often gently stir the eggs, allowing the uncooked eggs to fill the empty spaces, until they are completely cooked through to your liking, or no longer runny and wet. Set aside.
- Heat or cook the chicken nuggets according to package directions, until hot and crispy. When finished, chop them into bite sized pieces.
- Assemble the bowls: start with hashbrowns, then add eggs, chicken nuggets, salsa, and cheese.
- Serve immediately and enjoy!
More Gluten Free Bowls to Try
I hope you enjoyed this delicious gluten free breakfast bowl! Leave a comment and rating below sharing how you like it and if you had any swaps!
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