Breakfast Casserole

This easy breakfast casserole combines shredded chicken, sweet potatoes, eggs, and cheese into a hearty and nutritious dish perfect for meal prep, brunch, or feeding a crowd. Packed with protein and wholesome ingredients, this gluten-free breakfast bake is ideal for busy mornings or a make-ahead breakfast option. Learn how to customize it with your favorite toppings, including bacon or veggies, and enjoy a delicious, family-friendly recipe that’s perfect for any occasion!

Ingredients

For the Shredded Chicken

• 2 cups chicken broth
• 2 chicken breasts
• 1 tablespoon 14-spice blend (or your favorite seasoning mix)

For the Casserole

• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and diced
• Sea salt and black pepper, to taste
• ¼ teaspoon smoked paprika
• ¼ teaspoon dried rosemary
• ½ cup diced cherry tomatoes
• 2 tablespoons butter, divided
• 8 large eggs
• 2 ½ tablespoons heavy whipping cream
• 1 cup shredded cheddar cheese
• Cooked bacon, crumbled (optional, for topping)

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Instructions

Prepare the Shredded Chicken

1. Place the chicken breasts, chicken broth, and 14-spice blend in a pot.
2. Bring to a boil, then reduce the heat to medium. Cover and simmer for about 1 hour, or until the chicken is tender and easily shredded with a fork.
3. Shred the chicken and set aside.

Prepare the Sweet Potatoes

4. Heat olive oil in a skillet over medium-high heat.
5. Add the diced sweet potatoes and cook, stirring occasionally to ensure even cooking and prevent burning.
6. Once the potatoes are almost tender (about 15-20 minutes), add smoked paprika, rosemary, salt, and pepper. Stir well and cook for another 2-3 minutes.

Assemble the Casserole

7. Preheat your oven to 400°F (200°C). Grease a 9×11-inch baking dish.
8. Layer the cooked sweet potatoes evenly in the dish.
9. Add the shredded chicken, cherry tomatoes, and 1 tablespoon of butter (cut into small pieces) on top.
10. In a bowl, whisk together the eggs and heavy whipping cream. Pour the mixture evenly over the casserole.
11. Sprinkle the shredded cheddar cheese on top. If using bacon, add it as the final topping.

Bake the Casserole

12. Cover the baking dish with foil and bake for 15 minutes.
13. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the eggs are set and the edges are golden brown.
14. Let cool for a few minutes before serving.

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Why You’ll Love This Recipe

• Wholesome Ingredients: Packed with protein, healthy fats, and complex carbs for sustained energy.
• Customizable: Easy to adapt with your favorite vegetables, meats, or cheese.
• Perfect for Meal Prep: Make it ahead and enjoy throughout the week.

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Tips

• Dice sweet potatoes uniformly for even cooking.
• If you’re short on time, use pre-cooked shredded chicken or rotisserie chicken.
• Let the casserole rest for 5 minutes after baking to allow it to set completely.

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Variations and Substitutions

• Vegetarian Option: Skip the chicken and bacon. Add sautéed spinach, mushrooms, or bell peppers for extra veggies.
• Dairy-Free: Use coconut cream or almond milk instead of heavy whipping cream, and swap the cheddar cheese for a dairy-free alternative.
• Different Protein: Swap chicken with turkey sausage, ham, or plant-based protein crumbles.

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FAQs

Can I use frozen sweet potatoes?
Yes, just thaw them before cooking to ensure even texture.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

Can this casserole be frozen?
Absolutely! Freeze individual portions for up to 2 months. Thaw in the fridge overnight and reheat.

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Serving

Serve this breakfast casserole on its own or with a side of fresh fruit, avocado slices, or a mixed greens salad for a complete meal.

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Suggestions

• Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
• Pair with a cup of coffee or a smoothie for a satisfying breakfast combo.