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Homemade Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta photo

Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta

This Chicken and Spinach Breakfast Casserole is a deliciously nutritious way to start your day!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 Tbsp avocado oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 5 oz baby spinach
  • 6 oz sun-dried tomatoes, drained
  • 4 cups cooked chicken, chopped
  • 6 large eggs
  • 1 16-oz carton egg whites
  • 6 oz feta cheese crumbled
  • 1 tsp sea salt to taste

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Skillet
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  2. 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.
  3. 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.
  4. 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.
  5. Grease your 9x13 inch baking dish lightly with avocado oil. Pour the chicken and spinach mixture into the dish, spreading it out evenly.
  6. 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.
  7. 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.