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￼Breakfast Egg Casserole
This recipe is Gluten Free. Feel free to make substitutions to make your casserole vegetarian or dairy free.
3 cups cooked, diced chicken breast (can use the white meat off a rotisserie or use leftover cooked chicken breast)
4 small red potatoes, diced
1 small red bell pepper, diced
1 cup spinach, shredded
12 large eggs (OR 3 cups of liquid egg whites)
1 cup reduced fat milk (or almond milk)
1 tsp garlic powder
Ground pepper to taste
½ cup shredded low sodium, reduced fat cheese (use dairy free version or omit if desired)
Spread the cooked chicken, raw potatoes, peppers on the bottom of a 9×13 baking dish coated with nonstick cooking spray.
In a large mixing bowl, whisk the eggs with the milk, garlic, pepper. Gently stir in the spinach. Pour over the chicken/vegetable mix already in the dish.
Sprinkle the cheese on top.
Bake at 350 degrees x 40 minutes. If the center is runny, cook additional 5+ minutes then check again. Let dish stand 10 minutes before serving to help the egg firm up. Divide into 8 slices and serve warm.