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.
Quick Look: Gluten Free Chicken and Egg Breakfast Casserole
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 1 hour 20 minutes
- ⏳ Total Time: 1 hour 25 minutes
- 🥚 Serving: 6 servings
- ⚡ Calories: 415 calories per serving
- 🍂 Flavor Profile: a perfect mix of eggs, bacon, cheese and sweet potatoes
- 👌 Difficulty: Easy, making breakfast without having to stand over the stove all morning
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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.
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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.
How to Make Gluten Free Chicken and Egg Breakfast 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.
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
Storage
Store leftovers in an airtight container in the refrigerator for 3-5 days.
Expert Tips
Don't overcook the casserole, make sure to keep an eye on it, as oven temperatures may vary. Use an immersion blender (hand blender) to whip the eggs for extra fluffy casserole.
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.
Related
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📖 Recipe
Breakfast Casserole
Ingredients
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.
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