Chicken and Spinach Breakfast Casserole Recipe

A tasty high-protein breakfast for sharing. A great grab-and-go meal prep recipe! 


– 1 Tbsp avocado oil – 1 yellow onion chopped – 4 cloves garlic minced – 5 ounces baby spinach – 6 ounces sun-dried tomatoes drained – 4 cups cooked chicken chopped – 6 large egg – 1 16-oz carton egg white – 6 ounces feta cheese – 1 tsp sea salt to taste

Cooking Spray and heat a large 13" x 9" casserole dish to 375F. Heat avocado oil in a large skillet on medium-high. Sauté chopped onion for 5–8 minutes, stirring occasionally, until softened.  

Step 1


Cover the skillet with baby spinach and garlic for 2 minutes to wilt. Mix sea salt and sun-dried tomatoes. Leave heat. Evenly distribute chicken and vegetables in casserole. 

Step 2

Combine eggs and egg whites in a large bowl. I salt eggs to taste. Egg mixture should evenly coat chicken and veggies.  

Step 3

Mix well to distribute feta cheese in casserole. Scatter grated cheese on the casserole. 

Step 4

The casserole should be golden brown and clean after 35–45 minutes on the centre rack of the preheated oven. 

Step 5

Place a meat thermometer in the egg casserole's centre to check doneness. A 190-degree internal temperature indicates doneness.  

Step 6

This bakes in 35 minutes for me. Let the casserole cool for 10 minutes before slicing and serving. 

Step 7

To complete a meal, serve the slices with sour cream, plain Greek yoghurt, guacamole, fresh fruit, toasted bread, or a green salad. 

Step 8

See Also

See Also

Almond Flour Lemon Cake Recipe