Holiday Egg Bakes

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Chicken Egg Bake


For Filling:
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)
1 small onion, diced
6 eggs, whisked
2 tbsp olive, avocado or grape seed oil  
1 tbsp fresh rosemary, minced

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



1. Preheat oven to 375 degrees.

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

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

4. Pour whisked eggs over mixture and set aside.

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

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

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

8. To serve, cut into squares with a metal spatula and arrange on individual plates with cranberry sauce or lingonberry jam on the side.


Note: 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.


Rustic Butternut and Mushroom Strata

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1/2 loaf day-old Simple Mills Artisan Bread Mix, prepared as directed
1 small onion (diced, or halved and thinly-sliced)
1 8-ounce package of fresh sliced mushrooms
2 tbsp olive oil
2 cups leftover roasted butternut squash, cubed (or 1 bag frozen cubed squash, thawed)
1 cup fresh baby spinach leaves
8 eggs, broken and whisked in a bowl with salt & pepper to taste
1 cup shredded mozzarella cheese (if no dairy allergies, otherwise optional)
Dried Italian seasoning or minced fresh herbs, for garnishing



1. Preheat oven to 375 degrees.

2. Sauté onions and mushrooms in olive oil until tender.

3. Add spinach leaves during the last minute of cooking.

4. Season to taste with salt & pepper.

5. Place butternut squash into 9×13 greased baking dish and spoon cooked veggies over it.

6. Top with shredded mozzarella and then bread cubes, pushing cubes down into the veggies.

7. Pour whisked eggs over veggies, cheese and bread, covering and moistening all bread cubes in the process.

8. Sprinkle with dried Italian seasoning or fresh herbs and bake at 375 for 30 minutes or until cooked through.


*Note: this recipe concept would work well with any combination of 3 – 4 cups of your favorite cooked veggies. Pre-cooked turkey or chicken sausage would also be a nice hearty addition.