Easy Potato & Chicken Egg Bake
A protein‑rich breakfast or dinner that transforms a small potato into a creamy, cheesy egg bake with tender chicken, cannellini beans, and a hint of smoky barbecue sauce. Quick to assemble and perfect for low‑carb, high‑protein meals.
Maker: busezeynep
From: Instagram(view original)
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Ingredients
- 4 9/10 oz potato
- 2 egg
- to taste salt
- to taste garlic
- to taste pepper
- 0.88 oz light shredded cheese
- 1 3/5 oz chicken breast
- 0.35 oz barbecue sauce
- to taste cannellini beans
Instructions
- 1Preheat the oven to 356°F (350°F).
- 2Place the peeled potato pieces in a pot of salted water, bring to a boil, and cook until fork‑tender, about 8‑10 minutes.
- 3Drain the potatoes and mash them in a bowl; set aside to cool slightly.
- 4In a separate bowl, combine the beaten eggs, minced garlic, salt, and pepper; whisk until well blended.
- 5Stir the cooked, diced chicken, drained cannellini beans, barbecue sauce, and shredded cheese into the mashed potatoes.
- 6Fold the egg mixture into the potato‑chicken mixture until evenly incorporated.
- 7Transfer the batter to a greased 6‑inch (15 cm) baking dish, smoothing the top with a spatula.
- 8Bake in the preheated oven for 18‑20 minutes, or until the center is set and the top is lightly golden.
- 9Remove from the oven, let rest for 2 minutes, then serve hot.
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Frequently asked questions
- How long does it take to make Easy Potato & Chicken Egg Bake?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Easy Potato & Chicken Egg Bake recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Easy Potato & Chicken Egg Bake recipe come from?
- It was shared by busezeynep on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.