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Chicken Enchilada Egg Bake

Chicken Enchilada Egg Bake

CUISINE

American

PREP

6 hours

COOK

35 minutes

SERVINGS

8 Servings

Ingredients:

  • 8-10 oz Shredded Chicken (can use pre-shredded or follow crockpot instructions)
  • 2 cups Chicken Broth or Bone Broth
  • Sprinkle of garlic, salt, and pepper
  • 8 Eggs
  • 1 cup Egg Whites (can use full eggs also)
  • 1 Cup Diced Peppers (roasted or raw)
  • 3/4 Cup Roasted Green Chilies
  • ½ Large Red Onion, Chopped
  • ½ Cup Cilantro
  • 1/3 Cup Green Onion

Directions:

Enchilada Sauce
  1. Heat the olive oil in a saucepan on medium heat.
  2. Add the flour and chili powder and stir.
  3. Add tomato sauce, broth, cumin, garlic, onion powder, and red pepper flakes.
  4. Add to your saucepan and whisk until fully mixed.
  5. Cook for 10 minutes on medium heat until thickened.
Shredded Chicken
  1. Place chicken breasts in bottom of crockpot. Pour chicken broth and seasonings over chicken.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Remove chicken from crockpot and shred with two forks.
  4. In mixing bowl add chicken with ¼ cup of enchilada sauce.
Egg Bake
  1. Chop roasted or raw peppers, chilies, onions, and cilantro into desired size.
  2. Whisk eggs and egg white mixture together in medium mixing bowl.
  3. In large greased glass pan, layer peppers, chilies and onions. Layer chicken on top of veggies.
  4. Pour egg mixture over the top of veggies and chicken. Sprinkle cilantro and green onion.
  5. Bake 15-20 minutes on 350 F or until eggs fully cooked, pour enchilada sauce on top, sprinkle cheese and bake for another 3 minutes.
  6. Enjoy!

Tools:

The following items are items that I personally use and recommend to make this recipe.
Create your personal supplement profile

Have you ever gotten to the point where you just can’t do another egg for breakfast? This healthy chicken enchilada egg bake is a protein packed breakfast game changer.

Easy homemade enchilada sauce, roasted peppers and chilies, and shredded chicken make this egg bake full of flavor and texture. It hit the spot with Mexican spices and was easy to meal prep for the week. After cutting it into squares and putting it in Tupperware, I was already excited for it to be Monday morning.

If you like enchiladas this is a great enchilada healthy alternative. Typically enchiladas are loaded with saturated fats (sour cream, cheese, etc) and refined carbs. This recipe replaces those with veggies and lean protein. This healthy egg bake is full of protein to help fuel you through those busy mornings.

This is now by far my favorite healthy meal prep breakfast.

Chicken Enchilada Egg Bake Nutrition Info:

Eggs: eggs are nutrient dense and are fairly high in quality animal protein and contain all the essential amino acids that humans need. Omega-3 enriched and/or pastured eggs are also a great option to get those healthy fats!

Peppers: are high in vitamin C, and a good source of fiber. Other vitamins and minerals found in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.

Onions: are rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. They add so much flavor!

Chicken: is lean and has the most protein by weight for cuts of chicken. It’s a complete protein and can help maintain muscle mass and improve recovery.

Cooking Tip: Veggie slicers save a ton of time! I use mine to chop veggies for the week. Having them pre-chopped makes it way easier to sneak them into meals.

Furthermore, you could also try this recipe frittata style! Making eggs more exciting goes a long way.

Try this simple egg recipe next!

 

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