Chicken and parsnip breakfast bake
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4-6
  • 600 grams chicken breasts (or 600 grams of chicken mince)
  • 1 tbs coconut oil
  • 15 eggs
  • 700 grams parsnips
  • 1 small onion
  • 2 garlic cloves
  • 3 cms ginger
  • 1 tsp pink Himalayan sea salt
  • 120 grams baby spinach
  1. Preheat oven to 180 degrees Celsius.
  2. Finely grate ginger, prepare garlic for crushing and finely chop onion. Shred parsnips in the food processor and set aside. Roughly chop baby spinach
  3. Mince chicken in the food processor. Heat a large frying pan on medium heat and add coconut oil. Add onion and fry for a couple of minutes until softened. Add garlic and ginger to the chicken to the pan and cook, breaking up as you do so. Once the chicken is cooked remove from heat or turn heat off if using an electric frying pan.
  4. In a large mixing bowl add the eggs and whisk well.
  5. Add to the eggs shredded parsnip, chopped baby spinach, chicken and combine well.
  6. Line a lasagne dish with baking paper and pour the eggs mix into the dish. Add the chicken evenly to the dish.
  7. Place in the oven and bake for 45 minutes or until the top is golden.
  8. Allow it to sit for at least 15 minutes before removing and cutting into pieces.
Recipe by Planning With Kids at