This breakfast casserole keeps a few of its eggs unscrambled, so that when it comes out of the oven, some of the yolks run, making this the creamiest and most satisfying dish to serve this season. Charring the mini peppers and sprinkling with smoked paprika adds a warm flavor we know you’re going to love on a cold Winter’s morning.
Prep Time: 15 minutes to char peppers
Cooking Time: 25 minutes
1 cup raw baby peppers
2 tablespoons ghee or butter
½ cup heavy whipping cream
4 ounces of leftover cooked boneless & skinless chicken thigh, diced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon dried red pepper flakes
Preheat oven to 400 degrees Fahrenheit.
Place mini peppers in a cast iron skillet or on a baking tray and place in the oven for 15 minutes, or until charred.
Remove from the oven and when cool enough to touch, remove the stems and toss.
In a large casserole dish, add melted ghee or butter, coating the entire dish to prevent sticking.
Crack 5 eggs in the dish and whisk with the heavy cream, sea salt and black pepper. Add charred peppers and diced chicken.
Crack the remaining 5 eggs in the dish, then sprinkle entire dish with smoked paprika and dried red pepper flakes and if desired, additional sea salt and black pepper.
Bake in the oven until the eggs have set, about 25 minutes.
Remove from the oven and allow to cool a few minutes before serving, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 3