This casserole combines sautéed chicken, eggs and vegetables with Tex-Mex spices like cumin and chili powder. If you want a lighter breakfast, you can leave out the chicken. You could also replace the chicken with steak, turkey, sausage, or lamb. Feel free to add other spices like chipotle seasoning to your taste.
|1||tablespoon(s)||coconut oil, for cooking chicken|
|3/4||pound(s)||chicken breasts, boneless, skinless|
|1||teaspoon(s)||coconut oil, or tallow, lard, or bacon drippings|
|1/2||teaspoon(s)||chili powder, (or ground chipotle)|
|1/4||teaspoon(s)||sea salt, (optional)|
|1/4||medium||onion(s), red, diced|
|1||medium||bell pepper(s), green, diced|
|1||medium||jalapeno pepper(s), diced (optional)|
|1/4||cup(s)||cilantro, fresh, chopped|
- Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
- Heat coconut oil in a medium skillet over medium-high heat.
- Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.
- Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
- Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.
- Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.