Breakfast Chicken Casserole

Breakfast Chicken Casserole

Calories: 279/serving

Makes: 10 servings



  1. Preheat the oven to 350ºF. Generously grease a 9×13 inch baking dish with nonstick spray and set aside.
  2. Set a large skillet (that has a lid) over medium heat. When hot, add in the ground pork, sage, thyme, parsley, allspice, salt and pepper and cook, breaking the meat up with a wooden spoon, for about 5 to 6 minutes, or until cooked through. 
  3. Transfer the meat with a slotted spoon to the prepared baking dish and spread evenly.
  4. Set the same skillet back over medium heat (if there’s no grease in the pan, add in the olive oil). Add in the onion, bell pepper, potatoes and salt, then cover and cook for 5 minutes. 
  5. Add in the broth, give it a good stir then re-cover and let cook for about 8 to 10 more minutes, stirring occasionally, until the potatoes are tender (adding in additional splashes of broth as needed if really sticking to the pan). 
  6. Stir in the garlic and cook for 30 seconds, until fragrant. Working in batches, add in the spinach and cook until wilted. Remove from the heat.
  7. Taste and season with additional salt as needed (I usually add about ¼ to ½ teaspoon, depending on how big my pinch of salt was), then transfer the mixture to the prepared baking dish and spread evenly over the meat.
  8. In a medium-large bowl, whisk together the eggs, milk, nutritional yeast, dijon, salt and pepper until well combined and smooth.
  9. Pour evenly over the veggies / meat in the prepared baking dish. Use the back of a spoon to press down gently on the veggies / meat to make sure it’s all coated by some of the egg mixture.
  10. Bake for about 40 to 45 minutes, or until set in the center. Let cool for at least 10 minutes before serving.
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