Chicken & Sweet Potato Bake with Homemade Baked Beans

This breakfast bake is so simple to make, yet it is absolutely packed with both taste and nutrition. It’s high in protein and the sweet potato is a great source of carbohydrate to get your body fuelled and ready for the day ahead.

For those with a bigger appetite, the addition of some homemade baked beans is a great way to boost both the fiber and carbohydrate content of your breakfast.


3 sweet potatoes
250g onion, diced
600g chicken mince
15 eggs
250g coconut milk
3 tbsp olive oil
1tsp dried sage
big pinch of course black pepper
salt to taste

- grease a glass 8×8 inch baking dish and preheat the oven to 180C
- slice sweet potatoes width ways, par cook; place them in the bottom of the greased dish stacked on top of each other
- sauté onion and chicken
- layer the mince and onion on top of the sweet potatoes
- mix together eggs, sage, coconut milk, salt and pepper
- pour this egg mixture on top of the potatoes
- bake uncovered for 45 minutes or until a toothpick comes out clean

Cannellini beans – 2 tins
Paprika – 2 tsp
Wostershire sauce – 1 tsp
Tabasco – a few drops
Passata – 40g

- place all ingredients in pan and simmer till beans cooked and mixture thickened