Ingredients

• 1 small Onion, chopped
• 1 Chicken breast, cooked and cubed or shredded
• 6-8 slices Bacon, cooked and chopped
• 8 large Eggs
• 1/4 c full-fat Coconut milk
• 1 tbsp Coconut oil
• 2 tbsp organic ranch seasoning mix
• 1 medium Tomato, thinly sliced
• 1/4 tsp Garlic powder
• 1/2 tsp Sea salt
• freshly cracked Pepper to taste

Directions

1. Preheat oven to 400 degrees
2. In a 10 inch nonstick or cast iron skillet, heat coconut oil over medium heat until shimmering
3. Add onion and saute until translucent, about 3-4 minutes
4. While onions cook, whisk eggs, coconut milk, and salt and pepper in a medium bowl
5. Add chicken and some or all the bacon (can save some for the top) to the skillet
6. Pour the ranch over the top, stir to combine
7. Spread the mixture evenly across the skillet and pour the eggs over the top
8. Place tomato slices evenly over the top
9. Sprinkle on the garlic powder and more chopped bacon if you desire
10. Let cook for 3-4 minutes or until the edges are starting to set up and pull away from the edge of the
11. skillet
12. Transfer to oven and bake for 10-12 minutes, check doneness with a butter knife, if you make a cut
13. and see runny eggs bake for another couple minutes
14. Let cool 5 minutes and use a knife to release the edges, slide onto serving plate and slice into 6
15. portions
16. Keeps well in the fridge for 3-4 days and reheats nicely
17. Enjoy!
18. For more help with this recipe, click here.