Recipe: Sweet + Savory Breakfast Bake

I don’t measure a thing when I cook… I just sprinkle, shake, and add until I hear my culinary spirit guides whisper, “that’s enough, child.”

It’s been a minute since I’ve developed an official recipe for you – aside from the many culinary concoctions that frame my Instagram stories on the daily – because, well, that ^^^

Alas, the cold temps are comin’ in cold and this winter-inspired Savory + Sweet Breakfast Bake is comin’ in HOT.

You know the drill – as always, this recipe is:

  • Meal Prep Friendly
  • Macro-minded
  • Packed with vitamins, minerals, and fiber
  • Flavorful, satiating, and satisfying

Sweet + Savory Breakfast Bake

Yields 4 Servings

Ingredients

  • 1 tsp cooking oil, divided (I used a delicious mushroom sage infused blend from Lebherz Oils!)
  • 1-2 tbsp bone broth for browning meat (can sub additional oil, if needed)
  • 4 oz ground chicken breast
  • 8 eggs
  • 1/2 cup egg white
  • 1/2 medium onion, diced
  • 1 medium (200 g) apple, chopped
  • 1/2 small (300 g) butternut squash, cubed (acorn or delicata also work)
  • 3 heaping cups chopped kale, lightly steamed
  • Savory Spice Blend: 1/2 tbsp Primal Palate Amore seasoning (sub a combination of Garlic, Rosemary, Onion, Oregano, Thyme, Basil, Parsley, Red Chili Flakes), 1 tsp fennel seed, 1/2 tsp celery salt
  • Sweet Spice Blend: 1 tbsp Primal Palate Breakfast Blend (sub a combination of Himalayan Pink Salt, Garlic, Onion, Oregano, Cinnamon, Turmeric, Sage), 1 tsp cinnamon, 1/2 tsp nutmeg

Method

  • Preheat your oven to 425 degrees.
  • While the oven comes to temperature, assemble cubed butternut squash on a parchment lined baking tray and brush lightly with preferred cooking oil.
  • Bake butternut squash for ~30 minutes, shaking every 10, until squash is tender and edges start to caramelize.
  • While the squash bakes, prepare the remaining components of the casserole as follows:
  • Add preferred cooking oil to a pan over medium-low heat. When it’s warm, toss in onion and cook until translucent, browned, and fragrant, about 5 minutes.
  • Add ground chicken to the pan with 1-2 tbsp bone broth, or more oil, and lightly brown over medium-low heat, about 5-7 minutes. When the meat is mostly brown, add the Savory Spice Blend and mix thoroughly to combine.
  • Add chopped apple to the pan and lightly sauté, about 2-3 minutes.
  • In a large mixing bowl, combine steamed kale, roasted squash, and chicken & apple mixture and toss thoroughly.
  • Transfer to baking vessel lightly coated with cooking spray of choice and evenly distribute the mixture across the surface of the dish.
  • In the mixing bowl, whisk 8 eggs with 1/2 cup egg white until fully combined. Add in the Sweet Spice Blend and fold until evenly distributed throughout.
  • Pour the egg mixture over top the fillings in the baking dish, mixing with a spoon or spatula if needed.
  • Bake in the previously preheated oven until edges are golden and eggs are set, about 30-35 minutes.
  • Allow to set before serving, or allow to cool completely before transferring to a storage container.
  • Stack it high and serve with a side salad or cup of fresh berries – yum!

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