Timber Jack Protein Scramble Recipe

Prepare bacon and chicken

In a medium nonstick skillet over medium heat, add the bacon slices and cook until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper-towel-lined plate and chop into 1/2-inch pieces. If your diced chicken is not warm, add 1 teaspoon olive oil to the skillet, warm diced chicken 1–2 minutes until heated through and lightly browned; transfer to a bowl and set aside.

Wilt spinach

Wipe the skillet clean, add 1/2 tablespoon butter and place over medium heat. Add the spinach and a pinch of salt and cook, stirring, until just wilted, about 30–45 seconds. Transfer spinach to the bowl with the warmed chicken and set aside.

Beat eggs

In a mixing bowl, crack the 3 eggs. Add 2 tablespoons whole milk, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper (from the listed amounts). Whisk vigorously until homogenous and slightly foamy, about 20–30 seconds.

Scramble eggs with fillings

Return the skillet to medium-low heat and add the remaining 1/2 tablespoon butter. Pour the beaten eggs into the skillet. Allow eggs to set at the edges for 10–15 seconds, then using a silicone spatula, gently push cooked edges toward the center, letting uncooked egg run underneath. When eggs are about 70% set but still soft and slightly creamy (about 1–2 minutes), fold in the diced warm chicken, chopped bacon, and wilted spinach evenly. Continue to cook another 30–60 seconds until eggs reach desired doneness — remove from heat just before fully firm to avoid overcooking. Sprinkle the shredded mozzarella over the eggs and cover the pan for 30–45 seconds to melt the cheese.

Season and finish

Taste and adjust seasoning with remaining kosher salt and black pepper as needed (use the remaining amounts listed). Transfer scramble to a warm plate and top with chopped chives or parsley.

Par-cook potatoes (optional but recommended)

Place diced potatoes in a medium pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Boil 4 minutes to just tender but still firm. Drain well and let steam-dry for 1–2 minutes.

Pan-fry potatoes

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the diced, drained potatoes in a single layer (work in batches if needed). Cook undisturbed 3–4 minutes until a golden crust forms, then stir. Add the diced onion and continue to cook, stirring occasionally, until potatoes are golden and onions are soft and caramelized, about 6–8 more minutes. Add the minced garlic in the last 1 minute of cooking to avoid burning.

Season potatoes

Sprinkle smoked paprika, dried thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper over the potatoes. Stir to combine and cook another 30 seconds to bloom the spices. Remove from heat and keep warm until serving.

Toast two slices of your chosen bread to desired darkness. Spread butter if using and keep warm. Serve alongside scramble and potatoes.

Divide the golden breakfast potatoes onto the plate. Add the Timber Jack Protein Scramble next to the potatoes and place the buttered toast on the side. Garnish the eggs with a sprinkle of chopped chives or parsley and, if desired, an extra crack of black pepper. Serve hot.