Cheesy Chicken and Egg Casserole (Gluten Free)

Name: Cheesy Chicken and Egg Casserole (Gluten Free)
Ingredients: 2 tablespoons olive oil; 2 medium sweet potatoes, peeled and diced; 1/4 teaspoon smoked paprika; 1/4 teaspoon dried rosemary; sea salt and pepper, to taste; 2 Springer Mountain Farms cooked & shredded chicken breasts; 1/2 cup cherry tomatoes, diced; 1 tablespoon butter; 8 large eggs; 2 1/2 tablespoons heavy cream; 1 cup shredded cheddar cheese; cooked bacon, crumbled for topping

Nicole Kendrick
@goldengracekitchen

Made With:
Boneless Skinless Breasts

Start your morning right with a hearty, gluten-free bake: tender shredded chicken breasts from Springer Mountain Farms, sautéed sweet potatoes, eggs & heavy cream, cheddar cheese and crispy bacon—assembled in minutes and baked to golden perfection.

01:00 Prep

00:45 Cook

01:45 Total Time

Ingredients

Directions

2 tablespoons

olive oil

2 medium

sweet potatoes, peeled and diced

1/4 teaspoon

smoked paprika

1/4 teaspoon

dried rosemary

sea salt and pepper, to taste

2

Springer Mountain Farms cooked & shredded chicken breasts

1/2 cup

cherry tomatoes, diced

1 tablespoon

butter

8 large

eggs

2 1/2 tablespoons

heavy cream

1 cup

shredded cheddar cheese

cooked bacon, crumbled for topping

Heat olive oil in a skillet.
Once hot, add sweet potatoes, and cook on medium high, stirring frequently to keep from burning and to ensure cooking evenly.
Once almost tender, add seasonings, stir well and allow to cook for 2-3 more minutes. (Total potato cook time should be 15-20 mins.)
In a 9" x 11" baking dish, add the cooked potatoes.
Next add your shredded chicken, tomatoes, butter, egg mixture (eggs and heavy cream whisked together), cheese, then crumbled, cooked bacon.
Bake on 400°F for 15 minutes covered with foil.
Remove foil and allow to cook for 10-15 more minutes until no longer runny and the outer edges begin to brown.

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