Breakfast Egg Casserole

8 servings 

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)

  1. Spread the cooked chicken, raw potatoes, peppers on the bottom of a 9×13 baking dish coated with nonstick cooking spray.
  2. 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.
  3. Sprinkle the cheese on top.
  4. 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.