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Homemade Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta photo

Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta

This Chicken and Spinach Breakfast Casserole is a nutritious delight! Packed with flavor, it's perfect for busy mornings or brunch gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet
  • Mixing bowls
  • 9x13-inch baking dish
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. 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. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in the baby spinach and sun-dried tomatoes. Cook until the spinach has wilted down, about 2-3 minutes. Remove from heat.
  4. In a large mixing bowl, combine the cooked chicken, sautéed vegetables, eggs, egg whites, feta cheese, and sea salt. Whisk until well mixed.
  5. Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
  6. Bake for 35-40 minutes or until the eggs are set and the top is lightly golden. Check for doneness by inserting a knife in the center; it should come out clean.
  7. Let the casserole cool for about 10 minutes before slicing. Serve warm.

Notes

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