Name: Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 Tbsp avocado oil (for sautéing and adding healthy fats); 1 yellow onion, chopped (brings sweetness and depth of flavor); 4 cloves garlic, minced (aromatic and adds a savory kick); 5 ounces baby spinach (a nutrient powerhouse); 6 ounces sun-dried tomatoes, drained (adds a tangy, sweet flavor); 4 cups cooked chicken, chopped (a great source of protein); 6 large eggs (the base of the casserole); 1 16-oz carton egg whites (lightens the casserole and adds protein); 6 ounces feta cheese (creamy and tangy, elevating the dish); 1 tsp sea salt (to taste)

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There’s something incredibly comforting about a hearty breakfast casserole, particularly one that combines the richness of eggs with nutritious ingredients like spinach and chicken. This Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta is not only a delightful way to start your day, but it also serves as an excellent make-ahead option for busy mornings. Packed with flavor and nutrition, this dish marries the savory notes of sun-dried tomatoes and feta with tender chicken, all enveloped in a fluffy egg base. Perfect for brunch gatherings or a simple family breakfast, you’ll find that this casserole is a recipe you’ll return to time and again.

Why This Recipe is a Keeper

If you’re looking for a breakfast that’s both easy to prepare and packed with nutrients, this Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta is just what you need. Here are a few reasons why this recipe deserves a permanent place in your meal rotation:

– **Nutrient-Rich**: With spinach, chicken, and feta, you’re getting a healthy dose of vitamins, protein, and minerals.
– **Versatile**: Customize this casserole by adding your favorite veggies or swapping out the proteins.
– **Meal Prep Friendly**: This dish can be made ahead of time and stored in the fridge or freezer for quick breakfasts throughout the week.
– **Crowd-Pleaser**: Whether you’re feeding a family or hosting a brunch, this casserole is sure to impress.

The Ingredient Lineup

To create this delectable Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta, you’ll need the following ingredients:

1 Tbsp avocado oil – for sautéing and adding healthy fats
1 yellow onion, chopped – brings sweetness and depth of flavor
4 cloves garlic, minced – aromatic and adds a savory kick
5 ounces baby spinach – a nutrient powerhouse
6 ounces sun-dried tomatoes, drained – adds a tangy, sweet flavor
4 cups cooked chicken, chopped – a great source of protein
6 large eggs – the base of the casserole
1 16-oz carton egg whites – lightens the casserole and adds protein
6 ounces feta cheese – creamy and tangy, elevating the dish
1 tsp sea salt, to taste – enhances all the flavors

Kitchen Gear Checklist

Before you start cooking, gather the following kitchen essentials:

Large skillet – for sautéing the veggies and chicken
Mixing bowls – for combining the egg mixture
9×13-inch baking dish – the perfect size for this casserole
Whisk – for beating the eggs and egg whites
Measuring cups and spoons – for accurate ingredient measurements
Spatula – for mixing and spreading the ingredients

Mastering Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta: How-To

Creating this delicious casserole is straightforward, and the steps are simple enough for any home cook to master.

Step 1: Preheat Your Oven

Begin by preheating your oven to 375°F (190°C). This will ensure that your casserole bakes evenly and thoroughly.

Step 2: Sauté the Vegetables

In a large skillet, heat the avocado oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Next, add the minced garlic and cook for an additional minute until fragrant.

Step 3: Add Spinach and Tomatoes

Stir in the baby spinach and sun-dried tomatoes. Cook until the spinach has wilted down, which should take about 2-3 minutes. Remove the skillet from heat and set aside.

Step 4: Combine Chicken and Eggs

In a large mixing bowl, combine the cooked chicken, sautéed vegetables, eggs, egg whites, feta cheese, and sea salt. Use a whisk to blend everything together until well mixed.

Step 5: Transfer to Baking Dish

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly with a spatula.

Step 6: Bake to Perfection

Place the casserole in the preheated oven and bake for 35-40 minutes or until the eggs are set and the top is lightly golden. You can check for doneness by inserting a knife in the center; it should come out clean.

Step 7: Cool and Serve

Once baked, remove the casserole from the oven and let it cool for about 10 minutes before slicing. Serve warm, and enjoy the delicious blend of flavors and textures.

Seasonal Serving Ideas

This Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta is versatile enough to adapt to various seasons and occasions:

Serve with fresh fruit salad in the summer for a light, refreshing breakfast.
Pair with warm, crusty bread in the fall for a cozy brunch.
Top with avocado slices and a sprinkle of chili flakes in the winter for added warmth.
Offer with a side of mixed greens in the spring for a delightful springtime meal.

Cook’s Notes

You can easily substitute the cooked chicken with turkey or any leftover protein you have on hand.
Feel free to experiment with different vegetables such as bell peppers, zucchini, or mushrooms.
If you prefer a spicier kick, add some red pepper flakes or jalapeños to the sautéed mixture.
This casserole can be made the night before; simply assemble and refrigerate, then bake in the morning.

Storing, Freezing & Reheating

This Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta is perfect for meal prep. Here’s how to store and reheat it effectively:

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the casserole before baking. Wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 2 months. To bake, thaw overnight in the fridge before cooking.
Reheating: Reheat individual portions in the microwave for 1-2 minutes or warm the entire casserole in the oven at 350°F (175°C) until heated through.

Ask & Learn

Can I make this casserole vegetarian?

Yes! Simply omit the chicken and replace it with more vegetables or a plant-based protein option like tofu or tempeh.

What can I use instead of feta cheese?

If you don’t have feta on hand or prefer a different flavor, goat cheese or ricotta make excellent alternatives.

How can I make this casserole dairy-free?

To make this recipe dairy-free, substitute the feta cheese with a dairy-free cheese alternative or simply omit it altogether.

How do I know when the casserole is done baking?

The casserole is done when the center is set, and a knife inserted comes out clean. The edges may also be lightly browned.

In Closing

This Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta is a delightful way to kickstart your day. With its flavorful ingredients and simple preparation, it’s sure to become a favorite in your home. Whether you enjoy it for breakfast, brunch, or even a light dinner, this dish offers a satisfying and nutritious meal that can be easily customized to fit your preferences. So gather your ingredients, preheat that oven, and get ready to enjoy this delicious casserole that’s as nourishing as it is delicious!