Chicken Cobb Breakfast Bake - NBC Connecticut

Chicken Cobb Breakfast Bake



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    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

    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
    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

    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