This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.
Course:
Breakfast, brunch
Cuisine:
Southwestern
Keyword:
chicken, egg, make ahead, meal prep
Servings: 12servings
Calories: 304kcal
Ingredients
2tsp.olive oil
½cupchopped white onion
1lb.ground chicken breast
1oz.packet chicken taco season mixlike McCormick’s
¼cupwater
4cupsfresh spinachcoarsely chopped
1cupchopped roasted green chilesHatch Green Chili Store
¼cupchopped cilantrodivided
14large eggs
1/2cupricotta cheese or blended cottage cheese
1/2cupmilk
8ouncesshredded Monterey Jack cheesedivided
4cupsfrozen shredded hash brown potatoesthawed
½tsp.salt
Instructions
Preheat oven to 350°.
Heat large skillet over medium-high. Add olive oil and onions, sauté for 1 minute. Add ground chicken breast and brown, crumbling into small pieces, for 6-8 minutes or until cooked through well. The chicken is low-fat, so there will be nothing to drain.
Stir in water and taco seasoning, stir over heat to combine.
Add, chopped green chiles, chopped spinach and 3 tbsp. of chopped cilantro to skillet, stir over heat until spinach wilted.
Whisk together eggs, milk and ricotta cheese (or blended cottage cheese).
Stir 2/3 of shredded Monterey Jack cheese into egg mixture (reserve remainder)
Place shredded hash browns in bottom of 9” x 13” casserole dish that has been coated with cooking spray. Sprinkle with salt.
Spoon chicken taco mixture evenly over hash browns.
Pour egg mixture over taco mixture.
Top with remaining cheese.
Bake for 50 minutes or until center set.
Let cook 5 minutes before slicing into 12 squares.
For meal prep, portions may be frozen in airtight container and then defrosted and reheated, as needed.