Fiesta Chicken Egg Bake

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fiesta casserole_slices_salsa10.jpg

I like to switch up my breakfast game about every other week.  One week, I'll plan for 2 hard-boiled eggs and some type of fruit for breakfast, but then the next week, I like to do some kind of breakfast casserole / egg bake / frittata, like THIS Fiesta Chicken Egg bake.  

It's kind of like chicken tacos inside of an omelette, but you can cut it into neat little slices and eat it on your way to work!

An egg bake is really just your typical scramble (eggs, meat, veggies, seasonings) thrown into a baking dish and popped in the oven (instead of scrambling it on the stove top).  This way, you can make a bunch at one time, and it's perfect for breakfast-on-the-run.  I don't have an issue with cold eggs, so I often eat a square of this at my desk and don't even bother with the microwave!

Recipes like this are super versatile, so if you want to add your leftover roasted veggies from the week, or use more eggs for a 9x13 pan, or add more chicken, GO FOR IT.  You can't really mess it up.

You can never have too many creative breakfast casserole recipes lying around -- check out my other baked egg recipes below!


Fiesta Chicken Egg Bake

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]

fiesta casserole_slices_salsa13.jpg

Ingredients:

8 eggs

1 cup pre-cooked, shredded chicken

1 green bell pepper, chopped

1/2 red onion, chopped

1 (14.5oz) can salsa-style diced tomatoes (drained) - OR, sub in your favorite chunky salsa

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp salt

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Add 8 eggs to a large bowl along with cumin, chili powder, salt, and pepper.  Whisk to combine.
  3. Chop pepper and onion, and drain the can of tomatoes, and add them to the bowl along with the shredded chicken.  Stir to combine.
    TIP:  If you can't find salsa-style canned tomatoes, just sub in an equal amount of your favorite salsa!
  4. Pour egg mixture into a greased 9x9 square baking pan, round cake pan, or scoop into greased or lined muffin tins.
    TIP:  I usually spread a thin layer of coconut oil into the pan - hands are the best tool for this!
  5. Bake for 25-30 minutes or until the egg mixture is set in the middle.  It will continue to set up a bit as you let it cool.  
    TIP:  If you bake in muffin tins you may need to decrease the bake time, if you double the recipe for a cake pan, you may need to increase the bake time.