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.
Kaeleigh Pugliese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Serving Size 2servings
Ingredients
1/2lbchicken breast(250g) (cut into bite-sized chunks)
1/2red bell pepper(roughly chopped)
1onion(sliced)
2eggs
1fresh jalapeño pepper(seeded and diced)
1/2cupcheese(shredded)
to tastesalt and pepper
1tbspoil(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.
Notes
Tips and Tricks:1. This recipe is great with leftover chicken, but can also be done with raw chicken. Season the chicken with 1/2tsp of ground coriander, 1/2 tsp 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.