Recipe by Aliza Finley
"All the flavors of cobb salad--for breakfast! It's filling yet refreshing."
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1 1/2 cups
chopped fresh parsley
cooked crumbled bacon
cooked chicken breast, chopped
crumbled blue cheese
chopped fresh chives
salt to taste
ground black pepper to taste
if you're not a huge blue cheese fan, i recomend only using 1/2 a cup of it, or any kind of cheese works. i love making this on sundays with my girlfriends before going out running, it keeps us going all day! sometimes we substitute egg whites, turkey bacon, and low fat yogurt.
Hmmm, just so so. The blue cheese (which we normally love) was overpowering.
I tried this today with a friend and we both liked it. I used feta cheese and only half the amount called for in the recipe. I don't see an issue with cooked avocado either...Pat and Oscars has a pizza with it and I like it all!
Very good!! It was a big hit with my family!!
This is most decadent breakfast casserole ever. I made with fresh bleu cheese and yummy Roma tomatoes. It turned out so fluffy and light.
This was DELISH!!! OH my! I love cobb salads, and this was very good! It will be a keeper in my box. We made it for Sunday Brunch before church. Lots of flavor, as for the comment about cooked avocado, its not really, cooked, just heated thru, and as you let the casserole sit to cool down, so does the avocados. Thanks for sharing a great recipe!
Cooked avocado does not taste good.
Very good! Made this for co-workers and everyone loved it. It took longer than 25 minutes to cook- almost double that. I had to keep an eye on it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cobb Breakfast Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 211
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