Cobb Breakfast Casserole

Cobb Breakfast Casserole

11
Aliza Finley 4

"All the flavors of cobb salad--for breakfast! It's filling yet refreshing."

Ingredients

servings 354 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 318 mg
  • 106%
  • Sodium:
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  2. Toss tomatoes and parsley in vinaigrette. Drain and set aside.
  3. Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
  4. Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.
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Reviews

11
  1. 16 Ratings

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if you're not a huge blue cheese fan, i recomend only using 1/2 a cup of it, or any kind of cheese works. i love making this on sundays with my girlfriends before going out running, it keeps ...

I tried this today with a friend and we both liked it. I used feta cheese and only half the amount called for in the recipe. I don't see an issue with cooked avocado either...Pat and Oscars ha...

Very good!! It was a big hit with my family!!

This is most decadent breakfast casserole ever. I made with fresh bleu cheese and yummy Roma tomatoes. It turned out so fluffy and light.

This was DELISH!!! OH my! I love cobb salads, and this was very good! It will be a keeper in my box. We made it for Sunday Brunch before church. Lots of flavor, as for the comment about cook...

Hmmm, just so so. The blue cheese (which we normally love) was overpowering.

Cooked avocado does not taste good.

Very good! Made this for co-workers and everyone loved it. It took longer than 25 minutes to cook- almost double that. I had to keep an eye on it.

This is amazing!!! I used Egg Beaters to cut on the fat and didn't use the tomatoes simply because I don't like tomatoes, but I'm sure with them it would be yummy. If you decide to use Egg Bea...