Chicken Cobb Breakfast Bake Recipe

3 from 4 ratings

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

servings

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.