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Angie’s Recipe of the Day: Pesto Chicken and Sweet Potato Breakfast Bake

Angie’s Recipe of the Day: Pesto Chicken and Sweet Potato Breakfast Bake

Serves: 4

Ingredients

  • 4 tablespoons melted ghee, butter or coconut oil, divided
  • 1 small sweet potato, peeled and diced
  • ½ yellow onion, minced
  • 2 garlic cloves, minced
  • 2 cups diced cooked chicken (I used a rotisserie chicken)
  • 3 tablespoons homemade pesto
  • 10 eggs, whisked
  • salt, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes in 2 tablespoons of ghee. Place on a parchment paper lined baking sheet and bake for 25-30 minutes until soft then turn oven temperature down to 350 degrees.
  3. Place a large saute pan over medium heat, add 2 more tablespoons of ghee along with onion and garlic. Cook until onions become translucent, about 5 minutes.
  4. Add chicken and cook for about 10 minutes, then lastly add pesto and mix well until combine.
  5. Grease an 8×8 baking dish, add the mixture from the pan to the baking dish then add in eggs and salt along with the sweet potatoes. Mix well until combine.
  6. Place in oven and bake for 30-35 minutes, until eggs are set in the middle and cooked through.
Prep time
Cook time
Total time
Recipe courtesy of paleomg.com
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