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.
Servings: 4 people
Calories: 1455kcal
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!
Notes
- Make it healthier: add avocado slices, sautéed onions, or some fresh greens.
- Make ahead: cook everything but store the components separately, then assemble before serving.
- Lower carb version: Replace the potatoes with cauliflower!
Nutrition
Calories: 1455kcal | Carbohydrates: 78g | Protein: 75g | Fat: 96g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 590mg | Sodium: 4742mg | Potassium: 1238mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2197IU | Vitamin C: 26mg | Calcium: 241mg | Iron: 6mg
