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Cajun Scramble

An easy and healthy weekend breakfast using leftover cajun chicken.

Servings 2


  • 1 Cup baby spinach
  • 1-2 grilled Cajun chicken thighs
  • 1/8 Cup shredded cheese
  • 4 Eggs
  • 1 Tsp black pepper
  • Pinch sea salt
  • Extra virgin olive oil


  1. Dice chicken, shred cheese and wash baby spinach. 
  2. Beat eggs and blend in pepper and salt.
  3. Heat 1-2 Tbs olive oil in pan. When shimmering sauté chicken for 1 minute. 
  4. Pile baby spinach over chicken and let steam for 1 minute. 
  5. Spread chicken and spinach evenly and pour egg mix over, covering the entire pan. Sprinkle cheese on top.
  6. Very occasionally turn the egg mixture for even cooking. Do not stir, the goal is to lightly toss the egg and mixture together, not blend into a slurry. 
  7. Serve just as the eggs turn from runny, they will finish cooking on the plate.
Serve with fruit and sourdough toast.