Search thousands of recipes reviewed by home cooks like you.

Cobb Breakfast Casserole

Cobb Breakfast Casserole

Aliza Finley

Aliza Finley

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 356 mg
  • 119%
  • Sodium:
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Aliza Finley
29

Aliza Finley

2/9/2009

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 us going all day! sometimes we substitute egg whites, turkey bacon, and low fat yogurt.

havenrose7
18

havenrose7

10/16/2009

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 has a pizza with it and I like it all!

American
15

American

5/18/2009

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

Similar recipes

ADVERTISEMENT