I will probably be the first to admit – I didn’t ever think Crockpot Buffalo Chicken Scramble would be something I would gravitate to for my breakfast. Even though I was the one that created this in our household, I can’t fully take the credit for its success.
Sometimes, my creations come by complete accident. My 15 year old daughter has this thing about breakfasts…she hates breakfast food. Whether it’s eggs, pancakes, or bacon, she’d rather eat “normal” food or skip breakfast. Recently, our family got the chance to spend the weekend at our friends’ house. When we woke up the next morning, I was searching through the fridge and found some leftover buffalo chicken dip. (I realize as I’m typing this story that it might seem weird that we poke around our friend’s kitchen, but they’re our BFFs? I digress…) ANYWAY, I decided to see what would happen if I cooked some of that chicken dip into the skillet and threw in a couple of eggs to scramble. It was a wise investment as the ending result was delicious. Even though my 15 year old is anti-breakfast, she’s still always willing to try something new. As the result of that bite, my breakfast became HER breakfast, and I made another batch for myself. My 15 year old ate eggs willingly? Okay!
A few weeks later, we went back to our friends’ house and again, they had the buffalo dip. So again, my daughter requested another recreated of the buffalo chicken eggs. A few days later after returning home, I made my Crockpot Buffalo Chicken (it’s kind of a regular standard at our house). While I made the chicken for dinner, we always have ample leftovers so it seems like this has turned into a dinner/breakfast staple at our house.
This recipe isn’t necessarily something mind-blowing, it’s simple and a great way to use leftovers. (Side note: in a pinch, I have deboned and shredded a rotisserie chicken to recreate this for my daughter. It’s more work/expensive, but she was getting over strep and it was the first thing she asked to eat. I like to spoil the kidlets when they’re sick!)
21 Day Fix: 1 Red, 1 Blue
- 1/2 cup Crockpot Buffalo Chicken
- 1 Egg
- 1/4 Cup Blue Cheese
- Heat stove-top to medium-high. In nonstick skillet, put in chicken and stir around for a bit until it starts to get warm.
- In bowl, scramble egg, then pour on top of the chicken.
- Continue to scramble egg and chicken together until egg is almost fully cooked. Throw in the blue cheese, and scramble for a couple of minutes until the egg is finished cooking.
- Remove from heat and enjoy