What do you do when you have a little leftover chicken from last night’s dinner? You turn it into a breakfast bake of course, a Chicken Breakfast Bake that can be eaten right out of the baking dish – which is a big plus in my eyes (because, less dishes…).
Cody and I had some Quick Chicken Al Forno one night and cooked 2 extra chicken breasts in case the first two wasn’t enough. They turned out to be more than enough and we were left with two sad little chicken breasts that needed to be eaten.
After rummaging through the fridge for a few minutes, we found two little pieces of red and green bell peppers, an onion, a jalapeño pepper, cheese and two eggs. A perfect combination!
We sautéed the onions, pepper and jalapeño pepper together for about 5 minutes and scooped it into a baking dish, topped it with the leftover chicken, which we cut into cubes and cracked two eggs over it.
Sprinkle a little shredded cheese on top and it’s ready to be popped into the oven for about 20 minutes. What comes out of the oven is pure deliciousness. Once you break the egg yolk and the creamy gooey goodness mixes with the rest of the ingredients, it’s breakfast heaven, and breakfast heaven is my favorite place to be.
Chicken Breakfast Bake – Pin It!