Easy Chicken Breakfast Casserole

Ingredients

• 8.8 oz (250g) Ground Chicken
• 10.0 oz (283g) Medium yam or sweet potato, diced (approx. 1.5 cups)
• 0.5 oz (1 tbsp) Melted coconut oil
• 4 large eggs, whisked
• 0.1 oz (0.5 tsp) Garlic powder
• 1.1 oz (1.0 cup) Chopped fresh spinach
• 4.0 oz (0.5) Yellow onion, finely diced
• 0.1 oz (0.5 tsp) Sea salt

Step-by-Step Instructions

1. Preheat your oven to 400°F (204°C) and lightly coat a 9x12 inch (23x30 cm) baking dish with 0.5 oz (1 tbsp) of olive oil to prevent sticking.
2. Toss the diced 10.0 oz (283g) of sweet potatoes in 0.5 oz (1 tbsp) of melted coconut oil, sprinkle with 0.05 oz (0.25 tsp) of sea salt, and spread them onto a baking sheet to bake for 25 minutes or until fork-tender.
3. While the potatoes roast, place a sauté pan over medium heat, add the 4.0 oz (0.5) diced yellow onion, and cook for 4.0 minutes until the onions are fragrant and translucent.
4. Add the 8.8 oz (250g) of ground chicken to the pan with the onions and cook for 5.0 minutes, breaking it up with a spatula until the meat is browned and no longer pink.
5. Transfer the cooked chicken and onion mixture into your prepared 9x12 baking dish, then stir in the 1.1 oz (1.0 cup) of chopped spinach and the roasted sweet potatoes.
6. Pour the 4 whisked eggs over the mixture, then sprinkle with 0.1 oz (0.5 tsp) of garlic powder and the remaining 0.05 oz (0.25 tsp) of sea salt.
7. Stir the ingredients in the dish until well combined and the eggs are distributed evenly throughout the Chicken Breakfast Casserole components.
8. Place the dish back in the oven and bake for 30 minutes, or until the center of the egg bake is firm to the touch and the edges are lightly golden.
9. Remove from the oven and let the casserole rest for 5.0 minutes before slicing into 2 to 3 generous servings.

Nutritional Information (Per Serving)

Based on 3 servings per recipe.

• Calories: 310 kcal
• Total Carbohydrates: 13g
• Protein: 24g
• Total Fat: 17g
• Fiber: 3g
• Sugar: 4g

Chef’s Pro Tips

• Don't Overcook the Chicken: Since the chicken will be baked for an additional 30 minutes after the initial sauté, ensure you only cook it until it just turns opaque. This keeps the meat juicy rather than rubbery.
• The Squeeze Test for Spinach: If you choose to use frozen spinach instead of fresh, make sure to thaw it and squeeze out every drop of excess moisture. Excess water is the #1 cause of a soggy egg bake.
• Caramelize the Onions: For a deeper flavor profile, sauté your onions until they reach a golden-brown caramelization before adding the chicken. This adds a natural sweetness that balances the savory ground chicken.
• Let It Rest: Resisting the urge to slice the casserole immediately is key. Letting it sit for 5–10 minutes allows the proteins in the eggs to firm up, ensuring you get clean, beautiful slices for your food photos.

Frequently Asked Questions (FAQ)

Can I make this Chicken Breakfast Casserole ahead of time? Yes! This is an excellent dish for meal prep. You can bake it fully and store it in the refrigerator for up to 4 days, or you can prep the chicken and potato mixture the night before and simply add the whisked eggs right before sliding it into the oven the next morning.

Is this recipe compatible with a Whole30 or Paleo diet? Absolutely. This Chicken Breakfast Casserole is naturally grain-free, dairy-free, and contains no added sugars, making it 100% Whole30 and Paleo-compliant. Always ensure your ground chicken and spices are free from hidden additives.

Can I substitute the ground chicken with another protein? Definitely. While the ground chicken provides a lean, mild base, you can easily swap it for ground turkey, pork sausage, or even crumbled chorizo if you prefer a bit of heat. Just ensure the internal temperature of the meat reaches 165°F (74°C).

How do I prevent the sweet potatoes from being hard? The secret is the two-step cooking process. Roasting the diced sweet potatoes separately before adding them to the egg mixture ensures they are tender and caramelized. If you skip the initial roast, the potatoes likely won't soften enough during the final 30-minute bake.