Chicken Breakfast Casserole

Which came first—the chicken or the egg? The brunch (or lunch) bunch will love this hearty casserole either way. 

Ingredients

Serves4
3 cups

Rotisserie chicken, from the deli, shredded

6

Eggs, beaten

2 cups

Milk

4

Slices bread, ripped in bite size pieces

1 tsp.

Salt

1/2 tsp.

Pepper

1 cup

Colby jack cheese, grated

Add

Sautéed veggies: onion, mushroom, peppers (optional)

Directions

  1. Preheat oven to 350° Fahrenheit. Beat eggs and milk together in a large bowl. Add bread, salt, pepper, chicken and cheese. Mix thoroughly.

  2. Pour into a greased 9 x 13 inch pan. Bake for 45 minutes or until egg is set. Cool for 5 minutes, cut into squares and serve.

  3. Can be made night before.