CHICKEN AND SPINACH BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES AND FETA

A delicious high-protein breakfast that is perfect for sharing for breakfast. Also a great meal prep recipe for a grab and go meal!

what our readers think

"@Julia, I tried this recipe with the carton of egg whites and it was great! Next time I’ll try with all whole eggs. Thanks for this yummy recipe!"

INGREDIENTS

– avocado oil – yellow onion – garlic – baby spinach

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat the oven to 375 degrees Fahrenheit and spray a large 13” x 9” casserole dish with cooking spray.

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Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 5 to 8 minutes.

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Transfer the chicken and veggie mixture to the prepared casserole dish and spread everything into an even layer.

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In a large bowl, whisk together the eggs and egg whites until well-combined. You can season the eggs with salt (which is what I do), depending on your personal taste.

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Pour the egg mixture evenly over the chicken and veggies.

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