Copycat Chick-fil-A Hash Brown Scramble Bowl

meal prep hash brown scramble bowls on a blue napkin

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Copycat Chick-fil-A Hash Brown Scramble Bowl

This hashbrown scramble bowl is a gluten-free copycat of the Chick-fil-A breakfast bowl, made with crispy chicken nuggets, cheesy hash browns, and eggs baked right into individual containers. It is hearty, simple to prep ahead, and much easier than making breakfast from scratch every morning. Just like my homemade McGriddle muffins, this recipe brings fast-food flavors right to your home!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: bowls

Author: Mary Smith

Equipment

meal prep containers

Ingredients

12 oz frozen Hash browns I like Cascadian Farms brand
4 eggs
2 cups liquid egg whites
1 cup shredded cheddar cheese
16 gluten free chicken nuggets I like Applegate brand
2 tsp onion powder
Salt & Pepper To taste, I used a few shakes of each per bowl
Chopped chives or green onions for garnish
Hot sauce if preferred

Instructions

Preheat oven to 350.
Cook the chicken nuggets - I prefer to air-fry so they get crispy! 400 for 10 minutes. Chop them up into pieces.
Spray four 3-cup Pyrex meal prep containers (oven safe) with cooking oil.
Add 1 cup frozen hashbrowns to each container, followed by 1 egg, ½ cup liquid egg whites, ¼ cup shredded cheese, and ¼ of the chopped nuggets (each container should contain about 4 chopped nuggets). Add ½ tsp onion powder and a generous amount of salt and pepper to each container. Use a fork to stir the ingredients together so the egg/egg white is combined and all ingredients are coated.
Place the glass containers on a sheet pan. Place the pan into the oven and bake for 45-50 minutes or until the eggs are set.
Top with chopped chives and hot sauce, if desired. Enjoy!

Notes

Air fry the chicken nuggets before adding them to the bowls. Starting with crisp nuggets helps them hold their texture once baked into the eggs.
Stir each container thoroughly. Since the hash browns go in frozen, this step makes sure the egg mixture distributes evenly instead of settling at the bottom.
Do not skip the sheet pan under the containers. It makes it much easier to move everything in and out of the oven safely.
Check the centers before pulling them out. If the middle still looks slightly wet, give them a few more minutes. The eggs should be fully set but not dry.
Let the bowls rest briefly after baking. They firm up as they cool, which improves both texture and reheating later.
You can easily make this dairy-free by skipping the cheese or using a dairy-free alternative.
Once cooled, cover the containers and store them in the refrigerator.
Reheat until warmed through. The texture is best the first day, but these hold up well for several days as an easy grab-and-go breakfast.
Just know that the hash browns will soften a bit more after storing. That is completely normal for a baked egg bowl like this.

Nutrition