There’s nothing like starting the day with a warm, comforting breakfast that’s both hearty and easy to make. This Chicken and Cheese Breakfast Casserole is packed with savory goodness, combining tender chicken, melty cheese, and fluffy eggs into one satisfying dish. Perfect for meal prep, weekend brunches, or feeding a hungry crowd, this casserole is about to become your new go-to breakfast favorite!
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Why You’ll Love Chicken and Cheese Breakfast Casserole
Protein-Packed: Loaded with chicken and eggs for a filling and energizing breakfast.
Easy to Make: Simple prep, mix, and bake—ideal for busy mornings.
Make-Ahead Friendly: Perfect for meal prep and reheating throughout the week.
Customizable: Swap out ingredients to fit your taste preferences.
Crowd-Pleaser: A delicious dish that everyone at the table will love.
Ingredients in Chicken and Cheese Breakfast Casserole
This casserole is made with simple ingredients that come together beautifully:
Chicken: Shredded or diced, adding a hearty protein boost.
Eggs: The base of the casserole, making it fluffy and satisfying.
Cheese: A blend of melty cheeses adds creaminess and flavor.
Milk: Helps create a light and tender texture.
Bread Cubes or Hash Browns: Adds structure and heartiness to the dish.
Bell Peppers & Onions: For a pop of color and subtle sweetness.
Garlic & Seasonings: Enhances the overall flavor profile.
Butter: Adds richness and prevents sticking.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C) and grease a baking dish.
Prepare the Mixture: In a large bowl, whisk together eggs, milk, and seasonings. Stir in the shredded chicken, cheese, and vegetables.
Assemble the Casserole: Place bread cubes or hash browns at the bottom of the baking dish. Pour the egg mixture over the top, making sure everything is evenly distributed.
Bake to Perfection: Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the center is set and the top is golden brown.
Cool and Serve: Let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.
How to Serve Chicken and Cheese Breakfast Casserole
With Fresh Fruit: A side of berries or citrus brightens up the meal.
With Toast or Biscuits: Perfect for soaking up all the delicious flavors.
Topped with Avocado or Salsa: Adds a fresh, creamy, or zesty twist.
Paired with Coffee or Tea: The ultimate cozy breakfast pairing.
As a Make-Ahead Breakfast: Store in the fridge and reheat for a quick meal.
Additional Tips
Use Rotisserie Chicken: Saves time and adds great flavor.
Let it Rest Before Slicing: This helps the casserole set properly.
Try Different Cheeses: Sharp cheddar, mozzarella, or pepper jack all work well.
Add More Veggies: Mushrooms, spinach, or tomatoes can add even more flavor and nutrition.
FAQ Section
Q1: Can I make this casserole ahead of time?
A1: Yes! Assemble it the night before, cover, and refrigerate. Bake fresh in the morning.
Q2: Can I use a different protein instead of chicken?
A2: Absolutely! Turkey, sausage, or even bacon would be delicious.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this casserole?
A4: Yes! Wrap individual slices in plastic wrap and freeze for up to 2 months.
Q5: How do I reheat it?
A5: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals.
Q6: What can I use instead of bread or hash browns?
A6: Try using cooked quinoa or cauliflower rice for a lower-carb option.
Q7: Can I make this dairy-free?
A7: Yes! Use a dairy-free milk alternative and cheese substitute.
Q8: How do I know when the casserole is done baking?
A8: The center should be set, and a knife inserted should come out clean.
Q9: Can I add spice to this recipe?
A9: Definitely! Add diced jalapeños, hot sauce, or a pinch of cayenne for a kick.
Q10: Can I double the recipe?
A10: Yes! Use a larger baking dish and adjust the baking time as needed.
Final Thoughts
Chicken and Cheese Breakfast Casserole is the perfect balance of savory flavors and comforting textures. Whether you’re making it for a special brunch or an easy weekday meal, this dish is guaranteed to satisfy. Enjoy!
Print
Chicken and Cheese Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Sheet Pan Lasagna is a quick and delicious twist on the classic comfort dish, made with spicy Italian sausage, marinara sauce, and a creamy spinach-ricotta mixture. Baking it on a sheet pan creates crispy, golden edges while keeping it cheesy and flavorful. Perfect for an easy weeknight dinner!
Ingredients
- 4 tbsp olive oil, divided
- 1 clove garlic, chopped
- 1 tsp Calabrian chili paste (or 1/2 tsp red pepper flakes)
- 1 (5 oz) container baby spinach
- 1/2 tsp kosher salt (plus more for pasta water)
- 1 cup part-skim ricotta cheese
- 1 lb spicy Italian sausage, casings removed
- 1 red onion, diced
- 4 cups jarred marinara sauce
- 1 lb lasagna pasta, broken into 2-inch pieces (or taccole pasta)
- 2 1/2 cups shredded low-moisture mozzarella, divided
- 1 1/2 cups freshly grated Parmesan cheese, divided
Instructions
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Preheat & Prep:
- Preheat oven to 425°F (220°C).
- Grease a 12×17-inch baking sheet with 1 tbsp olive oil.
-
Sauté Spinach:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add garlic and chili paste/red pepper flakes, cooking until fragrant.
- Stir in spinach and salt, cooking until wilted.
- Drain excess liquid, chop, and mix with ricotta cheese.
-
Cook Sausage:
- Heat remaining 2 tbsp olive oil in the same skillet.
- Add sausage, breaking it into pieces and cooking until browned.
- Stir in onion and cook until softened.
-
Cook Pasta:
- Boil a large pot of salted water.
- Cook lasagna pieces for 4 minutes, until al dente.
- Drain, reserving 1/2 cup pasta water.
-
Combine Ingredients:
- Mix marinara sauce, reserved pasta water, cooked pasta, 1 cup mozzarella, and 1/2 cup Parmesan into the sausage mixture.
-
Assemble the Dish:
- Spread pasta mixture onto the prepared baking sheet.
- Dollop the ricotta-spinach mixture over the top.
- Sprinkle with remaining mozzarella and Parmesan.
-
Bake:
- Bake for 30 minutes, or until browned and bubbly.
- Let rest a few minutes before serving.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Serving Suggestion: Pair with a simple green salad and garlic bread.
- Make it Vegetarian: Use plant-based sausage or omit the meat.
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 8g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80mg