Pesto Chicken Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 385.1
- Total Fat: 24.7 g
- Cholesterol: 237.2 mg
- Sodium: 743.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.2 g
- Protein: 35.6 g
View full nutritional breakdown of Pesto Chicken Breakfast Casserole calories by ingredient
Introduction
Fantastic for breakfast, great as leftovers if it lasts that long. Fantastic for breakfast, great as leftovers if it lasts that long.Number of Servings: 12
Ingredients
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6 TBSP Basil Pesto, separated
2 boneless, skinless chicken breasts
6 cup shredded low-moisture part-skim mozzarella cheese
3 cup shredded Italian blend cheese
1/2 cup canned diced tomatoes, drained
4 oz. feta cheese, crumbled
1/4 cup all-purpose flour
2 cups 2% Milk
10 large eggs
Directions
Preheat oven to 375 degrees, gently flatten chicken breasts to form an even thickness. Spray pan with non-stick cooking spray, place the chicken breasts in the pan and paint 4 TBSP of pesto on chicken breasts. Bake 20-30 minutes, or until cooked through. Cool and slice.
Layer 1/2 of the mozzarella and Italian blend cheese in a glass 9x13 inch pan. Layer the chicken on top of the cheese, then sprinkle the crumbled feta, drained tomatoes, and remaining pesto over the chicken layer.
Add the remaining shredded cheese to cover and either cover and refrigerate or proceed to the next step.
When ready to bake, preheat oven to 375 degrees, remove pan from fridge, and whisk eggs, milk, and flour until combined and pour over the chicken and cheese layers in the pan.
Bake for 35-45 minutes, or until golden brown. Cool 10 minutes and serve.
Serving Size: 1/12 of the pan
Number of Servings: 12
Recipe submitted by SparkPeople user MSMOGGET.
Layer 1/2 of the mozzarella and Italian blend cheese in a glass 9x13 inch pan. Layer the chicken on top of the cheese, then sprinkle the crumbled feta, drained tomatoes, and remaining pesto over the chicken layer.
Add the remaining shredded cheese to cover and either cover and refrigerate or proceed to the next step.
When ready to bake, preheat oven to 375 degrees, remove pan from fridge, and whisk eggs, milk, and flour until combined and pour over the chicken and cheese layers in the pan.
Bake for 35-45 minutes, or until golden brown. Cool 10 minutes and serve.
Serving Size: 1/12 of the pan
Number of Servings: 12
Recipe submitted by SparkPeople user MSMOGGET.