Ingredients
Scale
- 3 Gold’n Plump Tex Mex Chicken Patties, thawed
- 1 green pepper, diced
- 1 red pepper, diced
- ½ medium red onion, finely diced
- ½ jalapeño pepper, finely diced
- 1.5T EVOO
- ½ tablespoon garlic powder
- ⅕ tablespoons fajita seasoning
- 10 eggs, large
- salt and pepper, to taste
- coconut oil cooking spray
Instructions
- First, preheat oven to 375ºF. Then, spray a casserole dish with coconut oil cooking spray and set aside.
- Begin by thawing 3 Gold’n Plump Tex Mex Chicken Patties ALMOST all the way through.
- While the chicken is thawing, prep veggies. Dice 1 green and 1 red pepper into bite sized pieces. Finely dice a red onion and a jalapeño pepper. Then, place all veggies into a medium-size bowl. Pour in EVOO and sprinkle on fajita seasoning, garlic powder, and salt and pepper. Give it a good mix.
- Assemble your casserole by placing the Gold’n Plump Tex Mex Chicken Patties on the bottom. You may need to slice them depending on the size and shape of your dish. Then, pour in the veggie mixture. Finally crack 8-10 eggs on top.
- Place casserole dish in the oven and bake at 375ºF for 45 minutes or until the eggs have cooked all the way through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes