14 Easy Chicken Breakfast Recipes to Start Your Day Right (and Full)

Chicken for breakfast? Absolutely. It’s the underrated breakfast protein that adds real staying power without the heaviness of pork or beef. Whether you’re working with leftover grilled chicken or popping open a rotisserie bird, chicken slips into breakfast dishes like it was always meant to be there.

Save for Later!

These recipes bring balance. You’ve got hearty, savory meals to power through busy mornings, plus lighter bites that still feel filling. Think chicken-stuffed breakfast burritos, crispy skillet hashes, cheesy egg bakes, and even a few make-ahead gems that practically get up before you do.

They’re quick, simple, and made for mornings when you want more than cereal but less than a 10-step ordeal. So grab those eggs, that pan, and a handful of shredded chicken—it’s time to rethink breakfast.

---

Quick Recipe Table

Recipe Title	Main Ingredients	Time (Prep + Cook)	Make-Ahead Friendly
Chicken and Egg Breakfast Burritos	Chicken, eggs, cheese, tortillas	10 min + 10 min	✅ Yes
Chicken and Waffles Sliders	Fried chicken, waffles, syrup	15 min + 10 min	❌ No
Chicken Breakfast Quesadillas	Chicken, eggs, tortillas	10 min + 8 min	✅ Yes
Cheesy Chicken Hash Skillet	Chicken, potatoes, cheese	10 min + 20 min	❌ No
Chicken Breakfast Fried Rice	Chicken, rice, eggs	10 min + 15 min	✅ Yes
Chicken Biscuit Sandwiches	Chicken, biscuits, egg, cheese	15 min + 10 min	✅ Yes
Chicken and Spinach Egg Muffins	Chicken, eggs, spinach, cheese	10 min + 20 min	✅ Yes
Chicken Breakfast Enchiladas	Chicken, eggs, tortillas	20 min + 30 min	✅ Yes
Chicken and Sweet Potato Breakfast Hash	Chicken, sweet potato, egg	10 min + 25 min	❌ No
Chicken and Cheese Breakfast Bake	Chicken, eggs, bread, cheese	15 min + 40 min	✅ Yes
Chicken and Avocado Toast	Chicken, avocado, egg	10 min + 5 min	❌ No
Chicken Breakfast Flatbreads	Chicken, naan, eggs, arugula	10 min + 10 min	✅ Yes
Chicken and Egg Breakfast Tacos	Chicken, eggs, salsa	10 min + 5 min	✅ Yes
Chicken Sausage Breakfast Casserole	Chicken sausage, eggs, potatoes	15 min + 45 min	✅ Yes

1. Chicken and Egg Breakfast Burritos

Save for Later!

This one’s the go-to for busy mornings. Scrambled eggs, juicy shredded chicken, melted cheese, and maybe a spoon of salsa—all wrapped up in a warm tortilla. It’s fast, filling, and easy to take on the go.

The best part? You can make a whole batch ahead of time and stash them in the freezer. Just reheat and roll.

Why This Recipe Works

• Quick to prep and even quicker to eat
• Easily portable—perfect for work or school mornings
• Great use for leftover chicken
• Freezes beautifully for make-ahead meal prep

Ingredient Swap Ideas

• Use ground chicken or turkey sausage instead of shredded chicken
• Swap cheddar for pepper jack or mozzarella
• Add black beans for extra protein
• Toss in spinach or peppers for added veggies

Ingredients

• 6 large flour tortillas
• 6 eggs
• 1 ½ cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• ½ cup milk
• 1 tsp garlic powder
• Salt and pepper, to taste
• Salsa or hot sauce, optional

Instructions

1. Whisk eggs, milk, garlic powder, salt, and pepper. Scramble over medium heat until just set.
2. Stir in shredded chicken and cook for another minute.
3. Warm tortillas. Divide egg-chicken mixture among them.
4. Sprinkle cheese, add salsa if using, and roll up burritos.
5. Serve warm or freeze individually in foil for later.

---

2. Chicken and Waffles Sliders

Save for Later!

This one feels like brunch at your favorite spot—mini waffles, crispy chicken, a drizzle of syrup, and a toothpick to hold it all together. Sweet and savory, soft and crunchy—it’s got it all.

These sliders are fun to serve and impossible to eat just one. Definitely a crowd-pleaser.

Why This Recipe Works

• Sweet and savory combo hits every craving
• Bite-sized for easier morning portions
• Great for kids and parties
• You can use frozen waffles or make your own

Ingredient Swap Ideas

• Swap mini waffles with biscuits or pancake rounds
• Use spicy honey instead of maple syrup
• Try grilled chicken if you want it lighter
• Add a pickle slice for a southern-style kick

Ingredients

• 12 mini frozen waffles
• 6 mini fried chicken tenders or nuggets
• 2 tbsp maple syrup
• Butter for toasting

Instructions

1. Toast waffles in butter until golden on both sides.
2. Cook or reheat chicken as directed.
3. Assemble sliders: 1 waffle, 1 chicken piece, drizzle of syrup, top with another waffle.
4. Secure with toothpick and serve warm.

---

3. Chicken Breakfast Quesadillas

Save for Later!

Quick, cheesy, and endlessly customizable—quesadillas make mornings way easier. Chicken and scrambled eggs get folded into a crispy tortilla with melty cheese for a hot, handheld breakfast you can eat with one hand.

You can make these fresh or freeze them for later—they reheat surprisingly well.

Why This Recipe Works

• Crispy outside, cheesy inside—always a hit
• Great use of leftovers
• Easy to meal prep in batches
• Totally freezer-friendly

Ingredient Swap Ideas

• Try rotisserie chicken for fast prep
• Add spinach, peppers, or mushrooms
• Use egg whites or vegan eggs if preferred
• Swap flour tortillas with corn or low-carb versions

Ingredients

• 4 large flour tortillas
• 4 eggs
• 1 cup cooked shredded chicken
• 1 ½ cups shredded cheddar or Monterey Jack cheese
• Butter or oil for cooking

Instructions

1. Scramble eggs until just set. Mix in chicken.
2. Place mixture on half of each tortilla. Top with cheese. Fold over.
3. Heat a skillet with butter. Cook quesadillas until golden and crispy, about 3 minutes per side.
4. Slice and serve with salsa or sour cream if desired.

---

4. Cheesy Chicken Hash Skillet

Save for Later!

This one goes in hot—literally. Crispy potatoes, seasoned chicken, and sautéed onions all come together in a skillet with gooey cheese melted over the top. It’s the ultimate fork-and-knife breakfast.

No need for fancy ingredients—just solid flavor and a crispy bottom layer.

Why This Recipe Works

• Skillet cooking means crispy textures and fast cleanup
• Chicken adds protein to balance out the carbs
• Cheese brings everything together
• Great way to use leftover potatoes

Ingredient Swap Ideas

• Use sweet potatoes instead of regular
• Add jalapeños or bell peppers for kick
• Swap in breakfast sausage or bacon
• Sprinkle green onions or hot sauce on top

Ingredients

• 2 cups diced cooked potatoes
• 1 ½ cups cooked shredded chicken
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat oil in skillet. Cook onions and potatoes until crispy and golden.
2. Stir in chicken. Cook until heated through, 3–4 minutes.
3. Sprinkle cheese over top. Cover skillet until cheese is melted.
4. Serve hot straight from the pan.

---

5. Chicken Breakfast Fried Rice

Save for Later!

Takeout-style vibes with a breakfast twist. This chicken breakfast fried rice uses scrambled eggs and chicken tossed with leftover rice and savory seasoning. It’s fast, protein-packed, and seriously good.

It’s also super forgiving—use whatever you’ve got in the fridge. Nothing fancy needed.

Why This Recipe Works

• Uses up leftovers like rice and chicken
• Fast, one-pan meal ready in 15 minutes
• Scrambled eggs make it breakfast-approved
• Packs in protein and flavor

Ingredient Swap Ideas

• Use brown rice or cauliflower rice
• Add peas, carrots, or chopped greens
• Use soy sauce or coconut aminos
• Swap sesame oil for chili oil

Ingredients

• 2 cups cold cooked rice
• 1 cup shredded cooked chicken
• 2 eggs, scrambled
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cooking oil

Instructions

1. Heat oil in a large skillet. Add rice and cook until hot and slightly crispy.
2. Stir in chicken and let cook 2–3 minutes.
3. Push everything to the side. Scramble eggs in the empty space. Mix in.
4. Add soy sauce, sesame oil, and green onions. Stir to combine and serve warm.

---

6. Chicken Biscuit Sandwiches

Save for Later!

This one’s a Southern-style classic, simplified. Fluffy, buttery biscuits sandwich tender chicken, melted cheese, and egg. You can go sweet, spicy, or savory depending on what you layer in.

They’re hearty, totally customizable, and perfect for making ahead and freezing in batches.

Why This Recipe Works

• Biscuit base makes it feel like fast food—but better
• Great for freezer-friendly meal prep
• Can be eaten hot or cold on the go
• Builds a full breakfast in your hand

Ingredient Swap Ideas

• Use English muffins or bagels instead of biscuits
• Swap in fried egg or scrambled
• Add hot honey or a slice of tomato
• Use spicy chicken or sausage instead of plain

Ingredients

• 4 biscuits (homemade or store-bought)
• 4 fried or scrambled eggs
• 1 ½ cups cooked chicken (sliced or shredded)
• 4 slices cheddar or American cheese
• Butter (optional)

Instructions

1. Bake or warm biscuits according to package or recipe. Slice in half.
2. Cook eggs to your liking and set aside.
3. Warm chicken in a skillet with a little butter if needed.
4. Assemble: bottom biscuit, chicken, cheese, egg, then biscuit top.
5. Wrap and store or serve immediately.

---

7. Chicken and Spinach Egg Muffins

Save for Later!

These baked egg muffins are compact, protein-packed, and super meal-prep friendly. They’re light but filling and work great warm or cold.

Use a muffin tin to portion everything out. You can freeze a whole batch and pop one in the microwave as you head out the door.

Why This Recipe Works

• One bowl, one pan, minimal cleanup
• Easy to customize with veggies or cheese
• Great way to get protein in fast
• Freezes and reheats perfectly

Ingredient Swap Ideas

• Add bell peppers, mushrooms, or chopped tomatoes
• Use Swiss, feta, or goat cheese
• Swap chicken with turkey or ham
• Use kale or arugula instead of spinach

Ingredients

• 6 eggs
• 1 cup shredded cooked chicken
• 1 cup chopped fresh spinach
• ½ cup shredded cheese
• ¼ cup milk
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin.
2. Whisk eggs and milk in a bowl. Season with salt and pepper.
3. Stir in spinach, chicken, and cheese.
4. Pour into muffin cups about ¾ full.
5. Bake 20–22 minutes until puffed and set. Cool before storing.

---

8. Chicken Breakfast Enchiladas

Save for Later!

These are warm, creamy, and cheesy—with eggs and chicken rolled up in tortillas and baked under a smooth sauce. They’re make-ahead gold and perfect for a weekend brunch spread.

You can prep them the night before and just bake in the morning.

Why This Recipe Works

• Feeds a crowd with minimal hands-on time
• Holds up well in the fridge overnight
• Combines bold flavor with soft, cheesy texture
• Customizable with toppings like salsa or cilantro

Ingredient Swap Ideas

• Swap flour tortillas with corn for a gluten-free version
• Use shredded hash browns in the filling
• Add diced jalapeños or green chiles
• Try pepper jack cheese for extra kick

Ingredients

• 8 small tortillas
• 6 eggs, scrambled
• 2 cups shredded cooked chicken
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can (10 oz) enchilada sauce
• ½ cup sour cream

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Fill each tortilla with scrambled eggs, chicken, and cheese. Roll and place seam-side down.
3. Mix sour cream with enchilada sauce. Pour over the top.
4. Sprinkle extra cheese over everything.
5. Bake for 25–30 minutes until hot and bubbly.

---

9. Chicken and Sweet Potato Breakfast Hash

Save for Later!

This skillet meal brings big flavor with simple ingredients. Sweet potatoes, chicken, and eggs come together in a hearty, nutrient-rich dish that doesn’t skimp on comfort.

It’s ideal for weekend mornings—or whenever you want a real meal to start the day.

Why This Recipe Works

• Sweet potatoes bring natural sweetness and depth
• Protein + carb combo keeps you full
• Cooks all in one skillet
• Great for Whole30, paleo, or clean eating

Ingredient Swap Ideas

• Use white potatoes or butternut squash
• Add kale, spinach, or diced bell pepper
• Swap eggs with tofu scramble
• Drizzle with hot sauce or chimichurri

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 ½ cups cooked chicken, chopped
• 1 small onion, diced
• 2–4 eggs
• 2 tbsp olive oil
• Salt, pepper, paprika

Instructions

1. Heat oil in a skillet. Cook sweet potatoes for 10–12 minutes until tender.
2. Add onion and chicken. Sauté 5–6 minutes until everything’s browned.
3. Make wells and crack in eggs. Cover and cook until whites are set.
4. Season and serve hot.

---

10. Chicken and Cheese Breakfast Bake

Save for Later!

This casserole-style bake is like French toast meets scrambled eggs—with chicken and cheese baked right in. It’s rich, savory, and perfect for feeding a whole table.

Prep it the night before and bake in the morning for easy weekend brunch.

Why This Recipe Works

• Feeds a crowd with no last-minute cooking
• Chicken adds protein and makes it feel like a full meal
• Cheese melts into the custard for that savory-satisfying texture
• Works with stale or fresh bread

Ingredient Swap Ideas

• Use croissants or sourdough instead of sandwich bread
• Add roasted red peppers or mushrooms
• Use Swiss or pepper jack instead of cheddar
• Swap milk with cream for extra richness

Ingredients

• 6 slices bread, cubed
• 1 ½ cups cooked shredded chicken
• 6 eggs
• 1 ½ cups milk
• 1 cup shredded cheddar cheese
• ½ tsp garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F. Grease a 9×9 baking dish.
2. Whisk eggs, milk, garlic powder, salt, and pepper.
3. Layer bread and chicken in dish. Pour egg mixture over top.
4. Sprinkle with cheese.
5. Bake uncovered for 35–40 minutes until set and golden.

---

11. Chicken and Avocado Toast

Save for Later!

Quick, fresh, and packed with protein—this is the easiest upgrade to your morning toast routine. Creamy avocado spread over warm bread, topped with shredded chicken and maybe a jammy egg if you’re feeling extra.

It’s light, satisfying, and takes less than 10 minutes from start to bite.

Why This Recipe Works

• Combines healthy fats and protein for lasting energy
• No stove required unless you want a cooked egg
• Great way to use leftover chicken
• Super customizable with toppings

Ingredient Swap Ideas

• Swap sourdough for whole wheat, rye, or bagels
• Use rotisserie chicken, grilled, or leftover roasted
• Add sliced tomatoes, microgreens, or red onion
• Drizzle with balsamic glaze or hot sauce

Ingredients

• 2 slices bread, toasted
• 1 ripe avocado
• ½ cup shredded cooked chicken
• Salt, pepper, and chili flakes
• Optional: poached or soft-boiled egg

Instructions

1. Toast bread to your liking.
2. Mash avocado in a bowl and season with salt, pepper, and chili flakes.
3. Spread avocado over toast.
4. Top with chicken. Add a soft egg or drizzle as desired. Serve immediately.

---

12. Chicken Breakfast Flatbreads

Save for Later!

Warm, chewy flatbreads loaded with scrambled eggs, chicken, and whatever toppings you’re into. It’s like a breakfast pizza, but faster—and better for mornings.

These are super quick, and you can even make them in the toaster oven if needed.

Why This Recipe Works

• Naan or pita makes a fast, sturdy base
• Eggs and chicken provide real staying power
• Toppings are flexible and fun
• Can be made ahead and reheated

Ingredient Swap Ideas

• Use lavash, pita, or tortillas if no naan
• Swap arugula for spinach or chopped basil
• Add goat cheese or feta
• Use salsa or pesto instead of cheese

Ingredients

• 2 naan or flatbreads
• 4 eggs, scrambled
• 1 cup cooked chicken
• ½ cup shredded cheese
• ½ cup arugula or greens
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F. Place flatbreads on a baking sheet.
2. Top with scrambled eggs and chicken. Sprinkle cheese over the top.
3. Bake for 8–10 minutes until cheese is melted and flatbread is crisp.
4. Top with arugula. Slice and serve warm.

---

13. Chicken and Egg Breakfast Tacos

Save for Later!

Soft tacos filled with scrambled eggs and chicken make mornings better in about 10 minutes. Add cheese, salsa, avocado—whatever you’ve got. One pan, no fuss.

They’re also great for breakfast-for-dinner nights.

Why This Recipe Works

• Quick and filling with minimal cleanup
• Easy to customize with toppings
• Great use for leftover chicken
• Portable if needed

Ingredient Swap Ideas

• Use corn tortillas or lettuce wraps
• Add hash browns or beans inside
• Try queso fresco or feta instead of shredded cheese
• Spice it up with chipotle mayo or sriracha

Ingredients

• 4 small flour tortillas
• 4 eggs, scrambled
• 1 cup cooked shredded chicken
• ½ cup shredded cheese
• Salsa, avocado, or toppings of choice

Instructions

1. Scramble eggs until soft but fully cooked.
2. Warm tortillas in a skillet or microwave.
3. Fill each with eggs, chicken, and cheese.
4. Add toppings and serve immediately.

---

14. Chicken Sausage Breakfast Casserole

Save for Later!

This one’s a meal-prep powerhouse. Chicken sausage, eggs, potatoes, and cheese baked into a golden, savory breakfast casserole. You cut it into squares and have breakfast ready all week.

It’s hearty but clean—and way easier than making everything separate.

Why This Recipe Works

• One pan feeds multiple days
• Chicken sausage keeps it lighter
• Perfect balance of protein and carbs
• Great for weekend prep or feeding a crowd

Ingredient Swap Ideas

• Use hash browns or sweet potatoes instead of diced
• Swap cheese with dairy-free option
• Add bell peppers or spinach
• Use cooked turkey sausage if preferred

Ingredients

• 8 eggs
• 1 cup milk
• 2 cups diced cooked potatoes
• 1 ½ cups sliced chicken sausage
• 1 cup shredded cheddar
• ½ tsp garlic powder
• Salt and pepper

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper.
3. Stir in potatoes, sausage, and cheese.
4. Pour into dish and spread evenly.
5. Bake for 35–40 minutes until set and golden. Cool slightly before slicing.