Chicken/Turkey Holiday Egg Bake
Ingredients
For Filling:
2 cups (250g) leftover or pre-cooked turkey (or chicken), cubed in 1/2 inch chunks
1 large sweet potato, leftover mashed or cut into small cubes and roasted
1 small onion, diced
6 eggs, whisked
2 tbsp olive, avocado or grapeseed oil
1 tbsp fresh rosemary, chopped
For Topping Batter:
1 Box Simple Mills Artisan Bread mix 1/8 cup (14g) coconut flour
4 eggs
1/2 cup (120ml) water
1/4 cup (60ml) apple cider vinegar
2 tbsp raw honey
2 tbsp olive, avocado or grapeseed oil
For Garnishing/Serving:
1/2 tsp. Italian seasoning
1/2 tsp. minced garlic
Leftover cranberry sauce
Directions:
- Preheat oven to 375F / 190C (170C Fan) degrees.
- Saute onions and rosemary in 2 tbsp of chosen oil until soft and caramelized.
- Mix cooked onions and rosemary with chicken and sweet potatoes, and spread into the bottom of a 9 X 13 greased glass casserole dish.
- Pour whisked eggs over mixture and set aside.
- In a mixing bowl, whisk wet topping ingredients together and then stir in the dry ingredients until well-combined.
- Pour mixture over egg-topped filling in the glass casserole dish.
- Sprinkle with Italian seasoning and minced garlic, and bake 35-45 minutes or until the crust is done through. Cooking times may vary by appliance.
- To serve, cut into squares with a metal spatula and arrange on individual plates with cranberry sauce on the side.
