Chicken Breakfast Recipes: 10 Easy Ideas for Busy Mornings

Chicken isn’t just for dinner. It works in almost every classic breakfast, from scrambles and burritos to sausage patties and savory rice porridge, and it’s a great way to use up leftovers from the night before. Here are 10 easy chicken breakfast recipes, each with what you need and how to make it. Most take 15 minutes or less if your chicken is already cooked.

Short on cooked chicken? Make a batch of lemon garlic chicken or huli huli chicken for dinner and keep the leftovers for the next few mornings.

Quick chicken and egg breakfasts

1. Chicken and Egg Breakfast Skillet

A one-pan breakfast that turns leftover chicken into a hearty plate.

You need: 1 cup diced cooked chicken, 2 cups diced cooked potatoes, 1 bell pepper, 1/2 onion, 4 eggs, salt, pepper, paprika.

How: Brown the potatoes in a little oil, add the onion and pepper for 3 to 4 minutes, then the chicken and spices. Make 4 wells, crack in the eggs, cover and cook over low heat until the whites are set.

2. Chicken and Spinach Omelet

Ready in 10 minutes and easy to vary with whatever cheese you have.

You need: 3 eggs, 1/2 cup shredded cooked chicken, a handful of baby spinach, 2 tbsp grated cheese, butter.

How: Wilt the spinach in butter, pour in the beaten eggs and let them set at the edges. Add the chicken and cheese on one half, fold and cook 1 more minute.

3. Chicken Breakfast Quesadilla

Crispy outside, melty inside, and easy to eat on the go.

You need: 2 flour tortillas, 2 scrambled eggs, 1/2 cup shredded chicken, 1/3 cup shredded cheese, salsa.

How: Fill one tortilla with eggs, chicken and cheese, top with the second tortilla and cook in a dry skillet 2 to 3 minutes per side. Cut into wedges and serve with salsa.

Make-ahead chicken breakfast recipes

4. Freezer Chicken Breakfast Burritos

Make a batch on Sunday and reheat one each morning.

You need: 8 large tortillas, 8 scrambled eggs, 2 cups shredded chicken, 1 1/2 cups shredded cheese, 1 cup black beans or diced potatoes, salsa.

How: Let the fillings cool, roll the burritos tightly and wrap each one in foil or plastic wrap. Freeze for up to 3 months. Reheat from frozen in the microwave (unwrapped, in a paper towel) for 2 to 3 minutes, turning halfway.

5. Homemade Chicken Breakfast Sausage Patties

Leaner than pork sausage, and you control the seasoning.

You need: 1 lb (450 g) ground chicken, 1 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp salt, 1/2 tsp black pepper, a pinch of red pepper flakes, 1 tbsp maple syrup (optional).

How: Mix everything, shape into 8 thin patties and cook in a lightly oiled skillet over medium heat 4 to 5 minutes per side, until cooked through (165°F / 74°C inside). Raw patties freeze well between sheets of parchment.

6. Chicken and Veggie Egg Muffins

Grab-and-go bites that keep 4 days in the fridge.

You need: 10 eggs, 1 cup diced cooked chicken, 1 cup chopped vegetables (peppers, spinach, onion), 1/2 cup cheese, salt, pepper.

How: Divide the chicken, vegetables and cheese between 12 greased muffin cups, pour over the beaten eggs and bake at 350°F (175°C) for 18 to 22 minutes, until set.

Weekend and brunch ideas

7. Chicken and Waffles

The sweet and savory brunch classic.

You need: Crispy fried or oven-baked chicken tenders, waffles, butter, maple syrup, hot sauce.

How: Serve the hot chicken on top of fresh waffles with butter and maple syrup, and a few drops of hot sauce if you like.

8. Chicken Chilaquiles

A Mexican breakfast of tortilla chips simmered in salsa, perfect for leftover chicken.

You need: 4 cups tortilla chips, 1 1/2 cups red or green salsa, 1 cup shredded chicken, 2 to 4 fried eggs, crumbled cheese, sour cream, cilantro.

How: Warm the salsa in a large skillet, add the chicken, then fold in the chips and cook 1 to 2 minutes so they soften slightly. Top with fried eggs, cheese, sour cream and cilantro.

9. Chicken Rice Porridge (Congee)

A gentle, warming breakfast eaten across Asia, with ginger and green onion.

You need: 1/2 cup rice, 6 cups chicken broth, a thumb of ginger (sliced), 1 cup shredded chicken, green onions, soy sauce, sesame oil.

How: Simmer the rice with the broth and ginger, stirring now and then, for about 1 hour, until thick and creamy. Stir in the chicken, then serve with green onions, a dash of soy sauce and sesame oil.

10. Chicken and Avocado Toast

A fast, filling upgrade to plain avocado toast.

You need: 2 slices toasted bread, 1 ripe avocado, 1/2 cup sliced cooked chicken, lemon juice, chili flakes, salt.

How: Mash the avocado with lemon juice and salt, spread it on the toast and top with the chicken and a pinch of chili flakes. Add a fried or poached egg for a bigger breakfast.

Tips for chicken at breakfast

• Cook once, eat twice. Roast or grill extra chicken at dinner, shred it and keep it in the fridge for up to 3 to 4 days.
• Reheat safely. Leftover chicken should be steaming hot (165°F / 74°C) when reheated.
• Season for the morning. Sage, thyme, paprika, chili and a little maple pair especially well with chicken at breakfast.
• Freeze smart. Burritos and raw sausage patties freeze best; egg muffins and omelets are best eaten within a few days.

More breakfast ideas

Want something sweet too? Try our protein pancakes without protein powder, a slice of zucchini bread or a peanut butter banana protein shake. For dinner ideas, browse all our chicken recipes.

FAQ

Is it okay to eat chicken for breakfast?

Yes. Chicken is eaten at breakfast in many cuisines, from chicken sausage and chicken and waffles in the US to rice porridge with chicken in Asia. It’s simply a different protein from bacon or ham.

What’s the fastest chicken breakfast?

Using leftover cooked chicken: an omelet, a quesadilla or avocado toast with chicken takes about 10 minutes.

Can I meal prep chicken breakfasts?

Yes. Breakfast burritos and raw chicken sausage patties freeze well, and egg muffins keep about 4 days in the fridge.