Chicken Cobb Breakfast Bake

By Cindy Anschutz
October 16, 2013
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Author Notes: Try my baked chicken cobb breakfast bake for your next brunch using your Le Creuset Pan!
I am sure everyone will just love it. I used montery jack cheese but you can certainly use blue cheese if you prefer. Either way … Enjoy!
NOTE: This is a great way to use left over chicken. If serving for brunch also prepare a salad to go with this dish.
Cindy Anschutz

Serves: 6

  • 12 large eggs
  • 1/2 cup plain yogurt
  • 1/2 cup milk or half and half
  • 4 ounces grape tomatoes, halved
  • 1 teaspoon dried parsley
  • 8 slices bacon, cooked and crumbled
  • 1 cup chicken, cooked and chopped
  • 2 avocados, diced
  • 1 cup monterey jack cheese, shredded
  • 2 green onions, sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Butter or Cooking spray for coating pan
  1. Preheat an oven to 350°F. Coat a Le Creuset Pan or 9×13-inch baking dish with butter or cooking spray.
  2. In a large bowl whisk eggs. Then add in remaining ingredients and combine well.
  3. Bake until eggs are cooked through, puffy, and beginning to brown. About 25 minutes.

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