Go Back

High-Protein Breakfast Skillet with Chicken and Eggs

A simple and filling breakfast skillet featuring diced chicken, eggs, and baby potatoes, perfect for busy mornings and packed with protein.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 tbsp olive oil or another neutral oil
  • 10.5 oz cooked chicken breast, diced (rotisserie chicken works great)
  • 4 large eggs
  • 2/3 cup liquid egg whites
  • 9 oz baby potatoes, diced into small cubes (or substitute small red potatoes)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 packed cups fresh spinach, roughly chopped (can use kale, but cook longer)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • Optional: low-fat shredded cheese or plain Greek yogurt for topping

Instructions

Cooking

  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add the diced baby potatoes in a single layer. Let cook undisturbed a few minutes, then stir occasionally until golden and tender (about 10–12 minutes). If potatoes brown too quickly, lower heat slightly.
  • Push the potatoes to make space, add the chopped red onion and red bell pepper. Cook 3–4 minutes until softened.
  • Stir in the spinach and cook until wilted, about 1–2 minutes.
  • Add the diced cooked chicken, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste. Stir to combine and warm the chicken through.
  • In a bowl, whisk together the 4 whole eggs and 2/3 cup liquid egg whites until blended.
  • Pour the egg mixture evenly over the skillet. Reduce heat slightly. Let the eggs set a minute, then gently stir with a spatula to create soft curds and distribute ingredients.
  • Cook until eggs are just set but still soft, 1–2 minutes more. Remove from heat.
  • Adjust seasoning. Serve immediately topped with optional low-fat shredded cheese or a dollop of plain Greek yogurt.

Notes

If you want lower carbs, use diced sweet potato (cook a bit longer) or omit potatoes and add more veggies. For dairy-free, skip the cheese and use avocado instead. Best enjoyed with toasted sourdough or a whole-grain English muffin, and can be customized with toppings like salsa or hot sauce.