A veggie-loaded breakfast bake high in protein, perfect for meal prep or serving a group. This recipe sneaks in vegetables and includes ground chicken, potatoes, and cheese, making it hearty and nutritious.
1: Preheat oven to 375°F and grease a 9×13 inch baking dish.
2: Heat a large skillet over medium heat with 2 tbsp of oil. Sauté onion and bell pepper, stirring occasionally, for 4-5 minutes.
3: To the pan with the onion and pepper, add the ground chicken, paprika, garlic, oregano, salt, pepper, and red pepper flakes. Cook until no longer pink, about 5-7 minutes. Add this mixture to a large mixing bowl and set aside.
4: Add another tbsp of oil to the pan along with the diced potatoes, seasoning well with salt and pepper. Sauté for 7 minutes, then add to the same bowl with the onion, pepper, and ground meat. Set aside.
5: In a separate bowl, whisk together the eggs and milk. Stir into the meat and veggies along with 1 + 1/2 cups of cheese and the spinach.
6: Pour the mixture into your greased baking dish. Top with the remaining cheese. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for another 10-15 minutes.
7: Allow to cool for at least 10 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days.
