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Breakfast Chicken Egg Bake

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This Breakfast Chicken Egg Bake is perfect for all of your holiday breakfasts and brunches. Made with chicken, eggs, potatoes, onions and a sprig of fresh rosemary, this dish is delicious even if you aren't celebrating the holidays!
Breakfast Chicken Egg Bake made with Almond Flour Baking Mix Artisan Bread Recipe


For Filling:
1 small onion, diced
1 tbsp fresh rosemary, minced
2 cups leftover or pre-cooked chicken (or turkey), cubed in 1/2 inch chunks
1 large sweet potato, leftover mashed or cut into small cubes and roasted (about 2 cups)
6 eggs, whisked
2 tbsp olive, avocado or grape seed oil  

For Topping Batter:
1 Box Simple Mills Artisan Bread Mix
1/8 cup coconut flour
4 eggs
1/2 cup water
1/4 cup apple cider vinegar
2 tbsp raw honey
2 tbsp olive, avocado or grape seed oil 

For Garnishing/Serving:
1/2 tsp. Italian seasoning
1/2 tsp. minced garlic
Leftover cranberry sauce or Lingonberry jam


PREHEAT oven to 375 degrees.

SAUTÉE onions and rosemary in 2 tbsp of chosen oil until soft and caramelized.

MIX cooked onions and rosemary with chicken and sweet potatoes, and spread into the bottom of a 9 X 13 greased glass casserole dish.

POUR whisked eggs over mixture and set aside.

WHISK wet topping ingredients together in a mixing bowl, and then stir in the dry ingredients until well-combined.

POUR mixture over egg-topped filling in the glass casserole dish.

SPRINKLE with Italian seasoning and minced garlic, and bake 35-45 minutes or until the crust is done through.

CUT into squares with a metal spatula and arrange on individual plates with cranberry sauce or lingonberry jam on the side to serve.


This topping batter can also be baked over your favorite chicken pot pie filling, used with leftover chili and cheddar for a nice southwestern casserole, or creatively cooked over your favorite Italian toppings for an upside-down pizza bake.