Chicken Cobb Breakfast Bake Recipe

Name: Chicken Cobb Breakfast Bake Recipe
Ingredients: 12 large eggs; 1/2 cup plain yogurt; 1/2 cup milk or half-and-half; 4 ounce grape tomatoes, halved; 1 teaspoon dried parsley; 8 slices bacon, cooked and crumbled; 1 cup chicken, cooked and chopped; 2 avocado, diced; 1 cup monterey jack cheese, shredded; 2 green onions, sliced; 1 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; butter or cooking spray, for coating pan

Cindy Anschtz Barbieri|July 14, 2013 11:09 am EST

3 (4 ratings)

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Try my baked chicken Cobb breakfast bake for your next brunch using your Le Creuset pan! I am sure everyone will just love it. I used Monterey Jack cheese but you can certainly use blue cheese if you prefer. Either way… enjoy! Click here to see more recipes from Cindy's Table.

Servings

6

Ingredients

12 large eggs
1/2 cup plain yogurt
1/2 cup milk or half-and-half
4 ounce grape tomatoes, halved
1 teaspoon dried parsley
8 slices bacon, cooked and crumbled
1 cup chicken, cooked and chopped
2 avocado, diced
1 cup monterey jack cheese, shredded
2 green onions, sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
butter or cooking spray, for coating pan

Directions

Preheat an oven to 350 degrees. Coat a Le Creuset pan or 9-by-13-inch baking dish with butter or cooking spray. In a large bowl, whisk eggs. Then add in remaining ingredients and combine well.
Bake until eggs are cooked through, puffy, and beginning to brown, about 25 minutes.
NOTE: This is a great way to use left over chicken. If serving for brunch, also prepare a salad to go with this dish.