High Protein Breakfast Skillet with Eggs & Chicken
This high protein breakfast skillet combines eggs, chicken breast, potatoes, and vegetables in one pan for a filling and balanced breakfast. It works well for meal prep, busy mornings, or post workout meals when you want real food without a lot of cleanup.
Equipment
- Large skillet or cast iron pan
- cutting board
- Chef’s knife
- Mixing bowl
- Spatula or wooden spoon
Ingredients
- 1 tbsp olive oil
- 10.5 oz cooked chicken breast, diced
- 4 large eggs
- 2/3 cup liquid egg whites
- 9 oz baby potatoes, diced into small cubes
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 2 packed cups fresh spinach, roughly chopped
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Optional: low fat shredded cheese or plain Greek yogurt
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes in an even layer and cook until golden and tender, stirring occasionally.
- Add the chopped onion and red bell pepper to the skillet and cook until softened. Stir in the spinach and let it wilt.
- Add the diced cooked chicken breast, smoked paprika, garlic powder, salt, and black pepper. Stir until everything is evenly combined and warmed through.
- Whisk the eggs and egg whites together, then pour them over the skillet mixture. Lower the heat slightly and let the eggs set before gently stirring.
- Cook until the eggs are just set and soft. Adjust seasoning if needed and serve immediately with optional cheese or Greek yogurt.
Notes
- For meal prep, slightly undercook the eggs so they stay soft when reheated.
- Swap chicken for turkey or lean beef if preferred.
- Store leftovers in an airtight container in the fridge for up to 4 days.