Chicken Cobb Breakfast Bake Recipe

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.
  • 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
  1. 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.
  2. Bake until eggs are cooked through, puffy, and beginning to brown, about 25 minutes.
  3. NOTE: This is a great way to use left over chicken. If serving for brunch, also prepare a salad to go with this dish.