Chicken, Egg and Veggie Bake

  • U Serves 9 People
  • P Prep: 15:00
  • P Cook: 00:30
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Nutritional Facts

per 1 serving size (Recipe makes 9 servings)

Amount Per Serving

Calories 116

Calories from Fat 69

% Daily Values*

Total Fat 7.68

11.82%

Saturated Fat 2.27

11.35%

Polyunsaturated Fat 0.23

Monounsaturated Fat 0.39

Cholesterol 252.33

84.11%

Sodium 125.00

5.21%

Potassium 93.78

Total Carbohydrate 1.55

0.52%

Dietary Fiber 0.53

2.12%

Sugars 0.59

Protein 9.93

Vitamin A 18.89%

Vitamin C 8.61%

Calcium 3.78%

Iron 7.50%

* Nutritional Values are estimated and may vary

³ Description

A dozen eggs mixed with fresh veggies and spicy red pepper

² Ingredients

  •  1 small thigh (yield after cooking, bone removed) Chicken Thigh
  •  0 cup, chopped or sliced Tomatoes
  •  1/2 bunch Cilantro
  •  1 tbsp Young Green Onions (Tops Only)
  •  1 cup Spinach
  •  1 pepper Jalapeno Peppers
  •  1/2 cup, chopped Red Onions
  •  1 serving (serving = 1 egg) Best Choice Grade A Large Egg
   

q Directions

Lightly grease glass baking dish. Beat eggs and pour into dish. Chop/dice all veggies and shred chicken, then add to dish with eggs. Mix evenly, add Mrs. Dash to taste and bake at 350 for 30 minutes!

Recipe Submitted by @lyss_lane

 

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