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Cheesy Chicken and Pecan Scramble
Traditional dish · American
A hearty and quick breakfast or brunch option. Scrambled eggs are loaded with diced chicken, melted Monterey cheese, and crunchy pecans for a satisfying meal.
Ingredients
- Eggs4
- Chicken breast1 pc
- Monterey cheese0.5 cup
- Pecans1/4 cup
- Milk2 tbsp
- Cooking oil1 tsp
- Salt0.25 tsp
- Black pepper0.125 tsp
Steps
- 1
Dice the cooked chicken breast into small pieces. If you don't have pre-cooked chicken, quickly pan-fry or microwave a small piece until cooked through, then dice.
- 2
Roughly chop the pecans.
- 3
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- 4
Heat the cooking oil in a non-stick frying pan or cast-iron skillet over medium heat.
- 5
Pour the egg mixture into the hot pan. As the eggs begin to set, gently push them around with a spatula to create curds.
- 6
When the eggs are about halfway cooked, stir in the diced chicken, chopped pecans, and grated Monterey cheese.
- 7
Continue to cook, gently folding the eggs, until the cheese is melted and the eggs are cooked to your desired consistency. Be careful not to overcook.
- 8
Serve immediately.
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