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Italian Baked Chicken Breakfast Casserole

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 2 medium-sized Boneless, skinless chicken breasts
  • 2 tablespoons Olive oil
  • 2 cloves Garlic
  • 1 medium Onion
  • 1 large Bell pepper
  • 2 medium Tomatoes
  • 6 Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Italian seasoning
  • Handful Fresh basil leaves
  • 4 slices Whole grain bread (dairy-free)

Instructions:

  1. Preheat your oven to 375F (190C) and grease a baking dish.
  2. Cut the chicken breasts into bite-sized pieces and sauté in a pan with the olive oil over medium heat until golden brown. Add the finely chopped garlic, onion, and bell pepper, sauté until soft.
  3. Dice the tomatoes and add them to the pan, along with the salt, pepper, and Italian seasoning. Cook for 5 more minutes.
  4. In a large bowl, beat the eggs. Tear the bread into small pieces and add to the eggs, mixing until the bread is well coated. Add the chicken and vegetable mixture from the pan and mix well.
  5. Pour the entire mixture into the prepared baking dish. Sprinkle the top with the fresh basil.
  6. Bake for 30-35 minutes, or until the eggs are set and the top of the casserole is golden brown.
  7. Let it cool for 5 minutes before serving. Enjoy this Italian summer comfort food for a high-fiber, dairy-free breakfast!