Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta
A savory, make-ahead breakfast casserole with chicken, spinach, sun-dried tomatoes, and feta that bakes into a golden, protein-packed morning meal.
Servings: 8 servings
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 5 ounces baby spinach
- 6 ounces sun-dried tomatoes drained
- 4 cups cooked chicken chopped
- 6 large eggs
- 1 16-oz carton egg whites
- 6 ounces feta cheese
- 1 tsp sea salt or to taste
Instructions
- Preheat the oven to 375°F (190°C) and spray a 13 x 9-inch casserole dish with cooking spray.
- Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until it begins to soften, about 5–8 minutes.
- Add the minced garlic and baby spinach to the skillet, cover, and cook until the spinach wilts, about 2 minutes; then stir in the drained sun-dried tomatoes and season with sea salt. Remove from heat.
- Transfer the chopped cooked chicken to the prepared casserole dish and spread into an even layer. Top with the sautéed vegetable and tomato mixture.
- In a large bowl, whisk together the 6 whole eggs and the 16-oz carton of egg whites until well combined, seasoning with additional salt if desired.
- Pour the egg mixture evenly over the chicken and vegetables in the casserole dish, then sprinkle the feta cheese over the top and gently stir slightly to distribute.
- Bake on the center rack for 35–45 minutes, or until the top is golden and a knife inserted in the center comes out clean; internal temperature should reach about 190°F (88°C) if using a thermometer.
- Let the casserole cool for at least 10 minutes before slicing and serving.
Equipment
- 13 x 9-inch (33 x 23 cm) casserole dish
- Large Skillet
- Mixing Bowl
- Whisk or fork
- Spatula
Notes
- The casserole is more flavorful the next day.
- Allow it to cool fully before refrigerating leftovers.