Ground Chicken & Potato Breakfast Bake

A hearty and protein-rich Ground Chicken & Potato Breakfast Bake. Perfect for meal prepping and a healthy start to your day. Each serving is packed with nutritious ingredients, ensuring 309 calories and 29g of protein.

By @drewburkink

Original recipe source

Cook time: 50 minutes

Servings: 6

Ingredients

• 1 lb sweet potato
• 1 lb sweet potato
• 2 tablespoons avocado oil
• 0 to taste salt
• 0 to taste pepper
• 1 whole bell pepper
• 1 whole bell pepper
• 1 lb ground chicken
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 12 whole eggs
• 1 cup cottage cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potato under running water to remove any dirt.
3. Using a sharp knife, chop the sweet potato into 1-inch cubes.
4. Place the sweet potato cubes in a baking dish and drizzle 2 tablespoons of avocado oil on top.
5. Season the sweet potatoes with salt and pepper to taste.
6. Mix the sweet potato cubes to coat evenly and bake in the oven for 15-20 minutes.
7. While the potatoes are baking, chop the bell pepper into small pieces.
8. Add the chopped bell pepper to a skillet and sauté over medium heat for 3 minutes.
9. Add the ground chicken to the skillet with the bell peppers and cook until the chicken is browned, about 5-7 minutes.
10. Once the chicken is cooked, add 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika to the skillet.
11. Crack 12 eggs into a large bowl and beat them with a whisk until well combined.
12. Once the sweet potatoes are cooked to your desired tenderness, remove them from the oven.
13. Add the cooked chicken mixture, beaten eggs, and 1 cup of cottage cheese to the baking dish with the sweet potatoes.
14. Return the baking dish to the oven and bake at 400°F (200°C) for 25-30 minutes, or until the casserole is set in the center.
15. Once cooked, remove the casserole from the oven and let it cool slightly before portioning.
16. Portion out the bake into 6 servings and enjoy!