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Breakfast Chicken Egg Bake

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This Breakfast Chicken Egg Bake is perfect for all of your holiday breakfasts and brunches. Made with chicken, eggs, potatoes, onions and a sprig of fresh rosemary, this dish is delicious even if you aren't celebrating the holidays!

Ingredients:

For Filling:
1 small onion, diced
1 tbsp fresh rosemary, minced
2 cups leftover or pre-cooked chicken (or turkey), cubed in 1/2 inch chunks
1 large sweet potato, leftover mashed or cut into small cubes and roasted (about 2 cups)
6 eggs, whisked
2 tbsp olive, avocado or grape seed oil  
 

For Topping Batter:
1 Box Simple Mills Artisan Bread Mix
1/8 cup coconut flour
4 eggs
1/2 cup water
1/4 cup apple cider vinegar
2 tbsp raw honey
2 tbsp olive, avocado or grape seed oil 
 

For Garnishing/Serving:
1/2 tsp. Italian seasoning
1/2 tsp. minced garlic
Leftover cranberry sauce or Lingonberry jam

Instructions:

PREHEAT oven to 375 degrees.

SAUTÉE onions and rosemary in 2 tbsp of chosen oil until soft and caramelized.

MIX cooked onions and rosemary with chicken and sweet potatoes, and spread into the bottom of a 9 X 13 greased glass casserole dish.

POUR whisked eggs over mixture and set aside.

WHISK wet topping ingredients together in a mixing bowl, and then stir in the dry ingredients until well-combined.

POUR mixture over egg-topped filling in the glass casserole dish.

SPRINKLE with Italian seasoning and minced garlic, and bake 35-45 minutes or until the crust is done through.

CUT into squares with a metal spatula and arrange on individual plates with cranberry sauce or lingonberry jam on the side to serve.

Tips:

This topping batter can also be baked over your favorite chicken pot pie filling, used with leftover chili and cheddar for a nice southwestern casserole, or creatively cooked over your favorite Italian toppings for an upside-down pizza bake.