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 |
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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
Preheat oven to 350° Fahrenheit. Beat eggs and milk together in a large bowl. Add bread, salt, pepper, chicken and cheese. Mix thoroughly.
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.
Can be made night before.