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.

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.

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.

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.

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.

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.

Stir the ingredients in the dish until well combined and the eggs are distributed evenly throughout the Chicken Breakfast Casserole components.

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.

Remove from the oven and let the casserole rest for 5.0 minutes before slicing into 2 to 3 generous servings.

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.

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.