Parmesan Chicken Baked Eggs with Cajun Skillet Potatoes

When I first started reading cooking blogs, phrases like “there’s nothing to it,” “it’s barely even a recipe,” and “it’s just the most simple thing ever,” really, really aggravated me. Well, I’d say in my head, thanks for wasting the internet to tell us all about the time you almost cooked. Your contributions to the world wide web will surely someday be recognized. I’m remarkably sassy in my head. Especially when I’m in my PJs reading cooking blogs. 

However, after putting my own blog together and posting photos of the foods that I make on Instagram, I have softened considerably. I posted a photo of a roasted sweet potato with mozzarella, olive oil, and a smashed avocado that I had for lunch one day on my Instragram account {@ thesparklekitchen} and one of the comments I received was asking me to put more basic recipes on the blog for kitchen newbies. This guy (who I actually know in real life, promise) really doesn’t cook for himself. Like at all. 

This is all a big disclaimer to these two recipes, which are barely even recipes. There’s nothing to them. They’re just the most simple thing ever. I know, I know. I deserve your eye rolls. 

With day seven of our snowy wonderland upon us, I’ve been cooking a lot more breakfast foods than usual because I feel like comfort food for all the cold months of the year (which is why I can never, ever move to Alaska). These two recipes are definitely weekday-approved for convenience, especially the baked eggs. 

The baked eggs recipe yields perfectly cooked eggs with a lot of flavor in ten minutes, with no stirring or babysitting required. And the potatoes are just fantastic, so you should make them, too. 

The Parmesan chicken baked eggs were humbly inspired by my desire to get rid of some leftover fried chicken breast, but it would also work with any kind of leftover chicken and Italian-seasoned breadcrumbs. In fact, it would be healthier. But during these cold, dark winter months, I need the calories. It’s just science. 

I’m a marinara fiend, so we always have a jar or twenty of different flavors around the house. Obviously, homemade marinara sauce would be amazing, but let me remind you that the purpose of this post is for a quick, easy, weekday breakfast. The mozzarella is baked in the middle of the ramekin, so the dish has that fantastic, stringy texture when you put a fork in the middle. It’s so good. 

The Cajun skillet potatoes add some heat to the table, but they do require just an ounce of work. Again, there’s really nothing to them. They’re just so easy. Anyone can do it. They’re right in the middle of soft and crunchy in texture, just like breakfast potatoes should always be. 

I became distracted by the snow, or the dogs, or really anything, and wasn’t as vigilant about turning the potatoes as I should have been. The result was a charred mess on the bottom of the skillet. But really, that’s not too much incentive for me to pay attention. So, stir the potatoes, or beware of dish duty. That’s the only advice I can give on this recipe. 

Parmesan Chicken Baked Eggs with Cajun Skillet Potatoes
Serves two

For the baked eggs, you will need:
  • 1/3 cup cooked chicken (preferably breaded)
  • 1/4 cup Italian breadcrumbs 
  • 1/2 cup marinara sauce
  • 2 tbsp. pesto
  • 1/4 cup mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 4 large eggs
  • Salt and pepper, to taste
  • Fresh basil leaves, optional

Baked eggs method:
  • Preheat the oven to 425. Spray two ramekins with nonstick cooking spray or lightly grease with butter. 
  • Layer the ramekins with chicken, breadcrumbs, mozzarella, pesto, and marinara. 
  • Crack two eggs into each ramekin and top with salt and pepper. 
  • Bake for 8 minutes, then scatter Parmesan cheese on top. 
  • Return to oven for 2 minutes. Egg whites should be set. 
  • Serve hot, scattered with fresh basil leaves, if desired. 

For the Cajun skillet potatoes, you will need:
  • 1/2 large sweet potato (about 1 cup), peeled and cubed. 
  • 4 baby yellow Dutch potatoes (about 1 1/3 cups), unpeeled and cubed
  • 1/2 Vidalia onion, finely chopped
  • 1 tsp. minced fresh garlic
  • 1-2 tbsp. olive oil 
  • 2 tsp. Cajun spice blend
  • 1/2 tsp. paprika
  • 1/2 tsp. hot sauce (or more)
  • 1 tsp. each salt and pepper

Cajun potatoes method:
  • Heat a large skillet to medium-high heat and add olive oil, onion, and garlic. Stir for about three minutes, until onions just become fragrant. 
  • Add all potatoes, salt and pepper, paprika and Cajun spice blend. 
  • Cover and cook for 10-12 minutes, stirring occasionally. 
  • Add hot sauce and cook uncovered for an additional 10 minutes, stirring occasionally, until browned to your liking. 
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