Chicken Breakfast Casserole
When I was planning my menu for this week, I ran across this interesting looking recipe for Mexican Breakfast Casserole from Big Eats, Tiny Kitchen. It made the list for a number of reason- gluten and dairy free, easy to put together, freeze-able and it just seemed flexible. I was right. AND- it is DELICIOUS! I made some changes because of what I already had in the kitchen and my own preferences
Sidenote, I instagram pictures of my dinner on most nights while I’m cooking. I know most of my friends aren’t interested but I over-share when it comes to food. But the pictures of this dish got a ton of comments and requests for more info!
Chicken Breakfast Casserole
Recipe Type: Breakfast, Dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 12 eggs, whisked
- 1 red onion, diced
- 1 cup leftover diced chicken
- 1 sweet potato, shredded
- 1 can green chilies
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon sea salt
- 1 can diced tomatoes
- handful of kale, chopped
- handful of cilantro, chopped
- 1 1/2 teaspoon (approximately) olive oil
- salsa and goat cheese to top 🙂
Instructions
- Preheat oven to 375 degrees.
- Drizzle a large pan with about 1 teaspoon of olive oil and heat over medium heat.
- Dice onion and add to the pan
- Once onion is translucent, add cookied chicken, shredded sweet potato and seasonings.
- Stir to combine and cook over medium heat for about 10 ten minutes or until everything is warmed through.
- Add tomatoes and kale, combine and cook for another two minutes.
- Brush a large baking dish (I used a french roaster) with remaining olive oil.
- Spread sweet potato mixture evenly in baking dish.
- Whisk eggs thoroughly and add to baking dish. Stirring gently to combine.
- Top with chopped cilantro.
- Bake at 375 for 30 minutes, until egg is set. Let stand for 5 minutes and it will pull away from the edges.
- I served the casserole topped with home made salsa and goat cheese crumbles.
