“Ideal dish for brunches. Serve with warm biscuits, fresh juices.” - by sal
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Over medium-low heat melt butter in a large saucepan. Add bread cubes and toss to coat with butter. Stir in carrots, salt, parsley and chicken. Cook for 2 minutes, stirring occasionally.
- Beat together eggs and milk; stir in cheese. Pour egg mixture over bread mixture and stir briefly to combine. Cook until eggs are set, about 10 to 15 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 284 cal
- 14%
- Fat
- 21.4 g
- 33%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I made this for my lunch group at work. Everyone thought it was very tasty. The next time I make it I will put more chicken in as I forgot it was there because I couldn't taste it. Other than that,..." See more It's worth trying:)"
BusyMomInMN
"I read all the other reviews first and after seeing most thought this was somewhat bland, I tried to add additional seasoning to make it a 5, but as you can see, I thought it was worth less than the ..." See more4 stars most others gave it. I used an artisian rye bread and after tossing the bread, along with the onions in the melted butter, transferred it all to a 9x13 and baked it for about 12 minutes. The spices I added to doctor it up a bit were: 1-1 1/2 tsp garlic powder, a pinch of cayenne pepper, a pinch of Durkee Grill Creations Kansas City Style Chicken Seasoning. I also didn't have a full cup of shredded cheddar so I used a mixture of cheddar, swiss, a small block of Velveeta I had left over and some pepper jack (again thinking that would spice things up a bit). It smelled good and looked good, but was just so so at best. Will likely not make again."
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