Cobb Breakfast Casserole

Read Reviews (11)

"All the flavors of cobb salad--for breakfast! It's filling yet refreshing." — Aliza Finley

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
Toss tomatoes and parsley in vinaigrette. Drain and set aside.
Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

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Reviews More Reviews

Most Helpful Positive Review

Feb 09, 2009

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.

—Aliza Finley

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Most Helpful Critical Review

Mar 11, 2011

Hmmm, just so so. The blue cheese (which we normally love) was overpowering.

—TAWNEY112

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16 Ratings

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Oct 16, 2009

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!

—havenrose7

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May 18, 2009

Very good!! It was a big hit with my family!!

—American

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May 27, 2010

This is most decadent breakfast casserole ever. I made with fresh bleu cheese and yummy Roma tomatoes. It turned out so fluffy and light.

—Julie

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Jan 25, 2011

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!

—AMYJ4KIDOS

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May 26, 2009

Cooked avocado does not taste good.

—VIVNIDHI

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Jun 14, 2011

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.

—MBgirl

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Nutrition

Calories
354 kcal
18%

Carbohydrates
11.9 g
4%

Cholesterol
356 mg
119%

Fat
23.4 g
36%

Fiber
3.9 g
16%

Protein
25.3 g
51%

Sodium
691 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cobb Breakfast Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 354
Calories from Fat: 211

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 8g 40 %
Cholesterol 356mg 119 %
Sodium 691mg 28 %
Potassium 694mg 19 %
Total Carbohydrates 11.9g 4 %
Dietary Fiber 3.9g 16 %
Protein 25.3g 51 %
Sugars 6.9g
Vitamin A 25 %
Vitamin C 25 %
Calcium 28 %
Iron 24 %
** Thiamin 21 %
** Niacin 78 %
** Vitamin B6 31 %
** Magnesium 18 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.