Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta
There’s something incredibly comforting about a breakfast casserole that can seamlessly merge flavor and nutrition into a single dish. Today, I’m excited to share my recipe for Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta. This dish is not only packed with protein but also incorporates vibrant greens and tangy sun-dried tomatoes, making it a delightful way to start your day. Perfect for meal prep, this casserole can be enjoyed warm or even cold. Let’s dive into why this recipe is a game-changer for your breakfast routine!
Why It Works Every Time
This Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta is incredibly versatile and can cater to various taste preferences. The combination of cooked chicken, fresh spinach, and sun-dried tomatoes creates a beautiful balance of flavors and textures. The addition of feta cheese adds a creamy, tangy element that elevates the dish to a gourmet level. Plus, with the use of avocado oil, you get a healthy fat that enhances the overall richness without overwhelming the other ingredients. This casserole is not only delicious but also easy to prepare, making it a perfect breakfast option for busy mornings.
What to Buy
When preparing this casserole, it’s essential to gather the right ingredients to ensure the best flavor and texture. Here’s a detailed list of what you will need:
- 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, to taste
Essential Tools for Success
To make your cooking experience smooth and enjoyable, here are some essential tools you will need:
- Large mixing bowl – for combining all the ingredients.
- 9×13 inch baking dish – to bake the casserole.
- Skillet – for sautéing the onion and garlic.
- Whisk – to beat the eggs thoroughly.
- Measuring cups and spoons – for precise measurements.
Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta in Steps
Follow these straightforward steps to create your Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
Step 2: Sauté the Vegetables
In a skillet, heat the avocado oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
Step 3: Add Spinach and Sun-Dried Tomatoes
Incorporate the baby spinach and sun-dried tomatoes into the skillet. Cook for about 2-3 minutes, just until the spinach wilts. Remove from heat and let it cool slightly.
Step 4: Combine the Chicken and Eggs
In a large mixing bowl, combine the chopped cooked chicken, sautéed vegetables, eggs, egg whites, crumbled feta, and sea salt. Mix well until all ingredients are evenly distributed.
Step 5: Pour into Baking Dish
Grease your 9×13 inch baking dish lightly with avocado oil. Pour the chicken and spinach mixture into the dish, spreading it out evenly.
Step 6: Bake
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
Step 7: Cool and Serve
Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, and enjoy!
Texture-Safe Substitutions
If you’re looking to customize your Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta, here are some substitutions to consider:
- For a vegetarian option, replace the chicken with cooked quinoa or chickpeas.
- Use goat cheese instead of feta for a different flavor profile.
- Choose kale or Swiss chard instead of spinach for a heartier green.
- Swap sun-dried tomatoes for fresh cherry tomatoes for a burst of juicy flavor.
Errors to Dodge
To ensure your casserole turns out perfectly, avoid these common mistakes:
- Overcooking the vegetables can lead to a mushy texture. Sauté just until the spinach is wilted.
- Using too much salt can overpower the dish. Start with less and adjust to your taste.
- Not letting the casserole cool slightly before slicing may result in it falling apart.
- Using raw chicken instead of pre-cooked can lead to uneven cooking.
Shelf Life & Storage
For optimal freshness, follow these storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be frozen for up to 3 months. Make sure to wrap it tightly to avoid freezer burn.
- To reheat, simply bake in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Frequently Asked Questions
Can I prepare the casserole ahead of time?
Absolutely! You can assemble the casserole the night before, cover it, and refrigerate it. Just pop it in the oven in the morning for a quick bake.
Can I use other types of cheese?
Yes! Feel free to experiment with different cheeses like mozzarella or cheddar for a different flavor.
Is this casserole suitable for meal prep?
Yes! This casserole is perfect for meal prep. You can portion it out for the week and simply reheat as needed.
Can I add other vegetables?
Definitely! Bell peppers, zucchini, or broccoli would be excellent additions to enhance the nutrition and flavor of your casserole.
If you enjoyed this recipe, you might also love these:
Let’s Eat
Now that you have mastered the art of making a delicious Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta, it’s time to enjoy your creation. Whether you’re serving it at a brunch gathering or enjoying it solo during a busy week, this casserole guarantees satisfaction. Its combination of flavors and textures not only nourishes the body but also delights the palate. So gather your ingredients, follow the steps, and savor the deliciousness that awaits you!
Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
- In a skillet, heat the avocado oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
- Incorporate the baby spinach and sun-dried tomatoes into the skillet. Cook for about 2-3 minutes, just until the spinach wilts. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the chopped cooked chicken, sautéed vegetables, eggs, egg whites, crumbled feta, and sea salt. Mix well until all ingredients are evenly distributed.
- Grease your 9x13 inch baking dish lightly with avocado oil. Pour the chicken and spinach mixture into the dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be frozen for up to 3 months; wrap it tightly to avoid freezer burn.
- Reheat in the oven at 350°F (175°C) or microwave individual portions.
