By Victoria Caillouette
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or butter.
Peel and slice the potatoes into thin rounds. Mince the garlic and finely chop the onion.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
Cut the chicken breast into bite-sized pieces and add to the skillet. Cook for about 6-8 minutes, or until the chicken is cooked through.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese.
Spread half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the chicken mixture. Repeat layers with the remaining potatoes and chicken.
Pour the egg mixture over the layered potatoes and chicken in the baking dish, ensuring everything is evenly covered.
Dot the top with butter, and cover the dish with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and set.
Allow the casserole to cool for at least 5 minutes before slicing and serving. Enjoy your breakfast casserole!
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This Breakfast Casserole Chicken Eggs Potatoes recipe is ready in 1 hour and features potatoes, chicken breast, eggs and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or butter.
Peel and slice the potatoes into thin rounds. Mince the garlic and finely chop the onion.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
Cut the chicken breast into bite-sized pieces and add to the skillet. Cook for about 6-8 minutes, or until the chicken is cooked through.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese.
Spread half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the chicken mixture. Repeat layers with the remaining potatoes and chicken.
Pour the egg mixture over the layered potatoes and chicken in the baking dish, ensuring everything is evenly covered.
Dot the top with butter, and cover the dish with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and set.
Allow the casserole to cool for at least 5 minutes before slicing and serving. Enjoy your breakfast casserole!
Calories per Serving: 450
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