Chicken Fajita Breakfast Casserole
Ingredients
-
1
medium
Idaho potato, diced into ½-inch chunks
-
½
medium
jalapeño, minced
-
2
tablespoons
fajita seasoning, divided
-
10
large
eggs
-
¼
cup
unsweetened almond milk
-
6
links
precooked chicken breakfast sausage, chunked
-
1
medium
red pepper, finely diced
-
1
medium
green pepper, finely diced
-
½
medium
white onion, finely diced
-
to taste
salt and pepper
-
⅓
cup
shredded Colby jack cheese
Instructions
- Preheat the oven to 400ºF and spray an 8-inch by 8-inch baking dish with nonstick cooking spray.
- Dice the potatoes and mince the jalapeños. Place them in the baking dish, drizzle with olive oil, and lightly season with ½ teaspoon of fajita seasoning. Bake at 400ºF for 10 minutes.
- While the potatoes are baking, whisk together the eggs and almond milk, then set aside. Prepare the peppers and onions by finely dicing them.
- After 10 minutes, remove the potatoes from the oven and reduce the temperature to 350ºF. Add the remaining veggies and the chunked sausage to the baking dish, seasoning with the rest of the fajita seasoning. Toss to coat.
- Pour the egg mixture over the veggies and mix until combined.
- Bake at 350ºF for 40 minutes, then add the cheese and bake for an additional 5 minutes.
- Let cool for at least 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
281
Total fat
17g
Total carbohydrates
12g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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