Delicious Chicken Breakfast Recipes

1.Keto Buffalo Chicken Omelette

The Chicken Breakfast Recipes below is for a big, filling breakfast that will feed one person.

Ingredients:

To make Chicken Breakfast Recipes:

• 2 ounces of cream cheese
• 1 tablespoon of blue cheese crumbles
• One tablespoon of buffalo sauce
• 1 ounce of cooked chicken cubes
• ½ cup of ranch dressing
• 3 eggs
• cook spray that doesn’t stick
• 1/2 tablespoon buffalo sauce, or more to your liking

Recipe:

1. For making Chicken Breakfast Recipes, In a bowl that can go in the microwave, mix cream cheese, blue cheese, and 1 tablespoon of buffalo sauce. For one minute, heat on high, then stir. Stir the mixture every 15 seconds for up to one more minute in the microwave. Remove when it is creamy and smooth. Let it cool for five minutes. Ranch sauce and cooked chicken should be mixed in.

2. In a bowl, beat eggs until they are light and lemon-coloured.

3. Use medium-high heat to warm up a big pot. Use cooking spray. Add the eggs and cook for about 3 minutes, or until they start to set a little. After you add the chicken mixture, cook for another minute or two until the top is set. Put the omelette on a plate and fold it over on itself. Add buffalo sauce on top.

Calories:

Fat calories 607

Fat 51g

Carbs 8g

Protein  30g

2. Chinese Rice Porridge Made in an Instant Pot

The second one from Chicken Breakfast Recipes is Chinese Rice Porridge Made in an Instant Pot. You can also make chicken congee on the stove, but this recipe is easier because it’s made in an Instant Pot.

Ingredients

To make Chicken Breakfast Recipes:

• 2 ½ cups chicken soup, split up, or more to your liking
• 1 cup of plain rice
• cook spray that doesn’t stick
• 6 thick slices of bacon, cut into 1/2-inch strips
• 1 small onion, cut up
• 1 minced garlic clove, or more if you like
• 1 piece of fresh ginger, cut into thin slices (1 inch)
• 2 chicken breasts without bones or skin
• 1 tablespoon of sesame oil
• To taste, add salt and black pepper.

Recipe

To Make Chicken Breakfast Recipes:

1. In a bowl, mix rice with 1 1/2 cups of chicken broth. Set this bowl away.
2. On a pressure cooker that can do more than one thing, like the Instant Pot®, turn it on and choose the Saute mode. Use cooking spray and then add the bacon. It will take about 5 minutes of cooking until the bacon is crispy but not burned. Place the bacon on a baking sheet lined with paper towels to drain.

3. Put the onion, garlic, and ginger in the pot. Cook them in the bacon grease for three to four minutes, until the onion is soft and clear. Take out half of the onion mix and put it in a small bowl. Add 1 cup of chicken broth slowly and use a wooden spoon to scrape off any cooked bits. Turn off the Saute function and add the chicken breasts to the pot.

4. Set the timer for 12 minutes and choose high pressure as directed by the maker. Wait 10 to 15 minutes so that the pressure can rise.

5. Carefully let go of the pressure using the quick-release method as directed by the maker. This should take about 5 minutes. Carefully take off the lid after unlocking it. Add the rice and broth mix. Close the lid and seal it. Set the timer for 12 minutes and choose the rice setting.

6. Carefully let go of the pressure using the quick-release method as directed by the maker. This should take about 5 minutes. Take the chicken breasts out of the pan and use two forks to shred them. Put the chicken back in the pot. Add the chopped bacon, the rest of the onion mixture, and the sesame oil. Add pepper and salt. If you want, you can add the rest of the chicken broth 1/4 cup at a time, up to 1 1/2 cups, by setting the machine to soup. Simmer for a short time or until the consistency you want is reached.

Calories:

Calories 239 

Fat 7g

Carbs 28g

Protein 14g

3. Fried Chicken and waffles with Apple cider Syrup (Chicken Breakfast Recipes)

The third one Chicken Breakfast Recipes are as follow:

Ingredients:

To make Chicken Breakfast Recipes:

• Sauce for fried chicken and Molasses cider
• Waffles
• 2 cups of milk
• 3/4 teaspoon of sage (McCormick®, Rubbed, Split)
• 3 pounds of chicken breast halves with the bones still in them (cut into thirds for each piece)
• 2 cups of flour
• 2 teaspoons of salt
• 1 teaspoon of ground McCormick® black pepper
• a quarter teaspoon of ground McCormick® red pepper
• cooking oil made from plants
• 1/2 cup apple juice
• 3/4 cup of molasses
• 2 tablespoons of brown sugar packed down
• 1/4 cup butter
• 1 teaspoon of pure vanilla extract from McCormick
• 1 cup of pancake and waffle mix
• 1 teaspoon of McCormick Sage, Rubbed

Recipe:

1. To make this Chicken Breakfast Recipes. In a big bowl, mix buttermilk and 1 teaspoon of the sage for the chicken. Add the chicken and toss it around to cover it. Cover. For the best taste, put it in the fridge for at least an hour or overnight. In a large bowl, mix the flour, salt, pepper, red pepper, and the last 2 teaspoons of sage until everything is well mixed.

2. No more than a third of the way full, pour oil into a cast-iron or big deep skillet. Turn the heat up to 325°F. Take the chicken out of the buttermilk mix. Use seasoned flour to cover. Cover the chicken again in seasoned flour after the first coat is done.
3. Add the chicken to the hot oil in pieces. Fry each side for 10 to 12 minutes, or until golden brown and cooked all the way through. Put paper towels down to dry. Stay warm.

4. For the Molasses-Cider Syrup, heat a small pot over medium-low heat and add the cider, molasses, and brown sugar. Take it off the heat. Add vanilla and butter and mix well. Stay warm.

5. Do what it says on the package for pancakes and waffles, but add sage to the batter for the waffles. Warm Molasses-Cider Syrup should go with the fried chicken.
6. Like these Chicken Breakfast Recipes and Enjoy.