Chicken and Egg Breakfast Skillet with Peppers

Why This Works for Intermittent Fasting

Breaking a fast with a meal that's heavy on protein and fat — and light on starch — keeps insulin stable and satiety high for hours. This skillet pairs shredded chicken with eggs cooked right into the pan, so you get a complete protein source plus the fat from the cooking oil and any cheese you add, without the blood sugar spike that a carb-heavy breakfast would cause. It's an easy fit for 16:8, OMAD, or any protocol where your first meal needs to actually hold you until your next one.

Ingredients

• 2 tbsp ghee or butter
• 1 cup cooked chicken breast or thigh, shredded or diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 small onion, diced
• 4 large eggs
• 1/4 cup shredded cheddar cheese (optional)
• Salt and black pepper, to taste
• 1/2 tsp smoked paprika
• Fresh parsley or chives, chopped, for garnish

Instructions

1. Heat the ghee or butter in a large skillet over medium heat.
2. Add the diced onion and peppers, and sauté for 4–5 minutes until softened.
3. Add the shredded chicken to the skillet and stir to combine, cooking for 2–3 minutes until warmed through.
4. Season with salt, pepper, and smoked paprika.
5. Make four small wells in the mixture and crack an egg into each one.
6. Cover the skillet and cook for 4–6 minutes, until the egg whites are set and the yolks reach your preferred doneness.
7. Sprinkle with shredded cheddar in the last minute if using, and let it melt.
8. Garnish with chopped parsley or chives and serve straight from the skillet.

Nutrition Per Serving

Fasting Compatibility

This skillet is ideal for breaking a 16:8, 18:6, or OMAD fast — the high protein and fat content promotes steady satiety without the insulin spike of a carb-heavy breakfast, and it fits easily within a keto-style eating window.

Related Recipes

• Beef and egg skillet with peppers and onion
• Turkey and vegetable omelette with herbs
• Chorizo and egg bake

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.