Breakfast Casserole
With chicken, bacon, and egg this is a protein packed breakfast that the whole family will love. It is great for leftovers if you need a quick option.
Servings: 6
Calories: 415kcal
Ingredients
Shredded Chicken
- 2 cups chicken broth
- 2 chicken breast
- 1 tablespoon 14 spice
Casserole
- 2 tablespoon olive oil
- 2 medium sized sweet potatoes diced and peeled
- sea salt and pepper to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried rosemary
- ½ cup diced mini tomatoes
- 2 tablespoon butter divided
- 8 large eggs
- 2.5 tablespoon heavy whipping cream
- 1 cup shredded cheddar cheese
- Cooked bacon for topping optional
Instructions
Shredded Chicken
- Bring everything to a boil, then reduce to medium and cook covered until chicken shreds with a fork. About 1 hour.
Casserole
- Heat olive oil in a skillet.
- Once hot, add sweet potatoes.
- Cook on medium high, stirring occasionally to keep from burning and to ensure cooking evenly.
- Stir about every 60 seconds.
- Once almost tender, add seasonings.
- Stir well and allow to cook for 2-3 more minutes.
- Total potato cook time should be 15-20 mins.
- In a 9x11 baking dish. Add your potatoes.
- Add your chicken, tomatoes, butter, egg mixture, cheese, then bacon.
- Bake on 400 for 15 minutes covered.
- Remove foil and allow to cook for 10-15 more minutes until no longer runny and the outer edges begin to brown.
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 17g | Protein: 30g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 304mg | Sodium: 659mg | Potassium: 678mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11528IU | Vitamin C: 6mg | Calcium: 202mg | Iron: 2mg
