Gluten Free Chicken and Egg Breakfast Casserole

This breakfast casserole will start your morning off right. It's a quick and easy recipe that works really well for busy mornings, and can be made ahead and eaten throughout the week as a meal prep breakfast.

This is a great recipe to use for holiday mornings because its relatively hands-free and can feed the entire family.

It's also a great savory main that pairs well with sweet options like these banana chocolate chip gluten free muffins, this gluten free pumpkin loaf, or blueberry lemon gluten free muffins for a hearty breakfast or brunch.

Ingredients

• Shredded Chicken
  • chicken broth
  • chicken breast
  • 14 spice
• Casserole
  • olive oil
  • sweet potatoes 
  • sea salt and pepper
  • smoked paprika
  • dried rosemary
  • mini tomatoes
  • butter
  • eggs
  • heavy whipping cream
  • shredded cheddar cheese
  • cooked bacon for topping 

See recipe card for quantities.

Instructions

• Heat olive oil in a skillet.
• Once hot, add sweet potatoes.
• Cook on medium high, stirring occasionally to keep from burning and to ensure cooking evenly.
• Stir about every 60 seconds.
• Once almost tender, add seasonings.
• Stir well and allow to cook for 2-3 more minutes.
• Total potato cook time should be 15-20 mins.
• In a 9x11 baking dish. Add your potatoes.
• Add your chicken, tomatoes, butter, egg mixture, cheese, then bacon.
• Bake on 400 for 15 minutes covered.
• Remove foil and allow to cook for 10-15 more minutes until no longer runny and the outer edges begin to brown.

Substitutions

• Chicken - sub cooked breakfast sausage or ham
• Eggs - use egg whites or your favorite egg substitute
• Vegetarian - Omit the chicken and bacon, substitute more veggies and veggie broth

Variations

You can dress up this breakfast casserole as much or as little as you like. Add veggies, omit veggies, or stir in your favorite cheese to make this a completely custom breakfast.

• Spicy - add 1 TBS sriracha or chopped fresh jalapeno
• Cobb - add avocado, chopped green onion, tomato, and blue cheese
• Kid friendly - add leftover mac and cheese

Equipment

No special equipment is required for this recipe.

Storage

Store leftovers in an airtight container in the refrigerator for 3-5 days.

Related

Looking for other recipes like this? Try these:

📖 Recipe

Breakfast Casserole

1x2x3x

With chicken, bacon, and egg this is a protein packed breakfast that the whole family will love. It is great for leftovers if you need a quick option.

5 from 1 vote

Nicole Kendrick

Print Recipe Pin Recipe

1x2x3x

Prep Time 5 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course lunch, Main Course

Cuisine American

Servings 6

Calories 415 kcal

Ingredients

  

1x2x3x

Shredded Chicken

• ▢ 2 cups chicken broth
• ▢ 2 chicken breast
• ▢ 1 tablespoon 14 spice

Casserole

• ▢ 2 tablespoon olive oil
• ▢ 2 medium sized sweet potatoes diced and peeled
• ▢ sea salt and pepper to taste
• ▢ ¼ teaspoon smoked paprika
• ▢ ¼ teaspoon dried rosemary
• ▢ ½ cup diced mini tomatoes
• ▢ 2 tablespoon butter divided
• ▢ 8 large eggs
• ▢ 2.5 tablespoon heavy whipping cream
• ▢ 1 cup shredded cheddar cheese
• ▢ Cooked bacon for topping optional

Instructions

 

Shredded Chicken

• Bring everything to a boil, then reduce to medium and cook covered until chicken shreds with a fork. About 1 hour.

Casserole

• Heat olive oil in a skillet.
• Once hot, add sweet potatoes.
• Cook on medium high, stirring occasionally to keep from burning and to ensure cooking evenly.
• Stir about every 60 seconds.
• Once almost tender, add seasonings.
• Stir well and allow to cook for 2-3 more minutes.
• Total potato cook time should be 15-20 mins.
• In a 9x11 baking dish. Add your potatoes.
• Add your chicken, tomatoes, butter, egg mixture, cheese, then bacon.
• Bake on 400 for 15 minutes covered.
• Remove foil and allow to cook for 10-15 more minutes until no longer runny and the outer edges begin to brown.

Nutrition

Serving: 1gCalories: 415kcalCarbohydrates: 17gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 304mgSodium: 659mgPotassium: 678mgFiber: 2gSugar: 4gVitamin A: 11528IUVitamin C: 6mgCalcium: 202mgIron: 2mg

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.