Chicken Cobb Breakfast Bake

Saturday, Apr 6, 2013  |  Updated 10:18 AM EDT
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Chicken Cobb Breakfast Bake

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Ingredients
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

Directions
1. Preheat an oven to 350 degrees F. Coat a large oven safe 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
Bake until eggs are cooked through, puffy, and beginning to brown. About 25 minutes.

French Toast Bread Pudding
Ingredients
1/2 Italian loaf, cubed 1/2 inch thick
6 large eggs
1 1/2 milk or half and half
1/4 cup honey
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon freshly grated whole nutmeg or ground nutmeg
1 teaspoon cinnamon
Maple syrup and pecans for garnish

Directions
3. Butter 4 individual ramekins and place on a baking sheet.
4. Divide bread in ramekins about 3/4 full.
5. In a large mixing bowl whisk eggs then continue whisking and add in milk/half and half, honey, vanilla and nutmeg. Then pour over bread in each ramekin. Using a rubber spatula, lightly press down on bread to moisten completely.
6. Cover and chill overnight or at least 3 hours.
7. Place covered (or use foil) on a large baking sheet and place in the cold oven. Set oven at 350°F and bake 20 minutes.
8. Remove cover/foil and continue to bake until pudding is puffed and golden brown, about 20 minutes.

Serve with maple syrup and pecans! Enjoy

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