Make Ahead Cheesy Italian Chicken, Potato & Peppers Breakfast Casserole Recipe
Perfect for entertaining friends before noon. Assemble this dish the night before, then bake while you sip mimosas with your guests.
INGREDIENTS – CHEESY ITALIAN CHICKEN, POTATO & PEPPERS BRUNCH CASSEROLE RECIPE
- 1 1/2 lbs potatoes, diced
- 8 large eggs
- 1/2 cup whole milk
- 1 tbsp butter
- 4 multicolor bell peppers, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- 4 sprigs fresh parsley, chopped
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp italian seasoning
- 1/4 tsp crushed fennel seeds
- 1/4 tsp paprika
- 1/2 tsp red pepper flakes
- 12oz cooked chicken breast, diced
- 6 oz shredded light cheese trio (like trader joes mozzarella, cheddar and monterey jack), divided
- 1 oz parmesean
- chopped fresh parsley (optional)
DIRECTIONS – CHEESY ITALIAN CHICKEN, POTATO & PEPPERS BRUNCH CASSEROLE RECIPE
Preheat oven to 350F. Grease a 9 x 13-inch baking dish.
First, steam potatoes for 6-7 minutes, or until tender. If you have an instant pot, put diced potatoes in a steamer basket over one cup water. Seal lid and set to Manual High for 5 minutes. Allow pressure to release naturally. Drain any water and put the potatoes to the side.
Beat together eggs and milk, and set aside.
In a large skillet over medium high heat add peppers through parsley. Cook about 5 minutes. Then, sitr in ingredients salt through chicken and continue to cook until vegetables are soft and most of the liquid has evaporated. Stir in potatoes.
Remove from heat. Stir in half the cheddar and all the parmesan.
Gently spoon chicken mixture in the baking dish. Then, pour egg mixture evenly over the top and sprinkle with remaining cheese. At this point, you can cover with foil and refrigerate overnight if desired. Take dish out of the refrigerator and allow to come to room temperature for one hour before baking.
Place into oven and bake for 60-65 minutes, or until the eggs are firm.
Serve immediately, garnished with parsley, if desired.
NUTRITION INFO – CHEESY ITALIAN CHICKEN, POTATO & PEPPERS BRUNCH CASSEROLE RECIPE
5SP
Calories 295
Total Fat 14.1g
Saturated Fat 7g
Cholesterol 213mg
Sodium 817mg
Total Carbohydrate 20.9g
Dietary Fiber 3.4g
Total Sugars 5.5g
Protein 22g
Vitamin D 25mcg
Calcium 208mg
Iron 2mg
Potassium 614mg
