Chicken and Potato Tot Scramble Bowl
Ingredients
- ½ (30-oz) bag frozen golden crispy potato crowns
- 1½ lb deli chicken nuggets
- 8 large eggs
- ¼ cup milk
- 1½ cups shredded Colby Jack cheese
Instructions
- Cook potato crowns according to package directions. Heat chicken nuggets, if desired. Coarsely chop.
- Meanwhile, whisk together eggs and milk in a bowl. Season with salt and pepper, if desired.
- Add egg mixture to a large nonstick skillet sprayed with cooking spray; cook over medium heat, without stirring, until beginning to set on bottom. Cook, stirring constantly, until eggs are thickened and set.
- Divide eggs, crispy potatoes, and nuggets among 6 bowls. Sprinkle with cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
608
|
0
|
608
|
| Fat (g) | 34 | 34 | |
| Sat. Fat (g) | 12 | 12 | |
| Protein (g) | 43 | 43 | |
| Carb (g) | 29 | 29 | |
| Fiber (g) | 2 | 2 | |
| T. Sugs (g) | 2 | 2 | |
| A. Sugs (g) | 1 | 1 |
