A new way to have breakfast for two. Easily adapted for a crowd. Great recipe for leftover chicken. Chicken Breakfast Bake needs just 6 Ingredients and 30 Minutes. Low-Carb. Keto. Gluten-Free.
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!
🥘 ingredients
- chicken breast
- red bell pepper
- onion
- eggs
- jalapeños
- cheese
- salt and pepper
🔪 instructions
- Preheat the oven to 350ºF/180ºC.
- Sauté the onion, bell peppers and jalapeño pepper in a little bit of oil for about 5 minutes. Season with salt and pepper.
- Transfer to an oven safe dish.
- Add the chicken to the dish.
- Crack the eggs into the dish.
- Sprinkle the cheese on top.
- Slide into the oven for approximately 15-20 minutes.
📋 recipe
Keto Chicken Breakfast Bake
A new way to have breakfast for two. Easily adapted for a crowd. Great recipe for leftover chicken. Chicken Breakfast Bake needs just 6 Ingredients and 30 Minutes. Low-Carb. Keto. Gluten-Free.
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Servings: 2 servings
Calories: 401kcal
Ingredients
- ½ lb chicken breast (250g) (cut into bite-sized chunks)
- ½ red bell pepper (roughly chopped)
- 1 onion (sliced)
- 2 eggs
- 1 fresh jalapeño pepper (seeded and diced)
- ½ cup cheese (shredded)
- to taste salt and pepper
- 1 tablespoon oil (for cooking)
Instructions
- Preheat the oven 350ºF/180ºC.
- Sauté the onion, bell peppers and jalapeño pepper in a little bit of oil for about 5 minutes. Season with salt and pepper.
- Transfer to an oven safe dish.
- Add the chicken to the dish. (We used leftover chicken. See recipe notes*)
- Crack the eggs into the dish and sprinkle the cheese on top.
- Slide into the oven for approximately 15-20 minutes.
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Tips and Tricks:
1. This recipe is great with leftover chicken, but can also be done with raw chicken. Season the chicken with ½tsp of ground coriander, ½ teaspoon of paprika, salt and pepper. Toss it in the pan with the vegetable in the first step and cook for about 10 minutes. Then proceed with the next step.
Nutrition
Calories: 401kcal | Carbohydrates: 8g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 266mg | Sodium: 373mg | Potassium: 651mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1562IU | Vitamin C: 52mg | Calcium: 247mg | Iron: 2mg
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Yvonne says
Always make this when I have leftover chicken from dinner the night before. Easy and yummy!