Chicken Breakfast Casserole
Hashbrown Breakfast Casserole Recipe
Chicken for breakfast? Heck yes! This easy Chicken Breakfast Casserole is a hearty meal with ground chicken, creamy egg base, diced hashbrowns, bacon, cheese and veggies. It's the perfect breakfast casserole any day. You can prep in no time and just put it in the oven when you're ready to bake it! Make sure to check out our recipe video below!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
I know that many of you might not think of having chicken for breakfast but here's why it's a fabulous breakfast option:
- Ground chicken is lean, not a lot of fat and it can be added to a lot of recipes like this breakfast casserole, or a Chicken and Eggs Breakfast Skillet Recipe, an omelet, mixed with hashbrowns and of course there's always delicious chicken and waffles. These are just a few delicious examples.
- It's versatile and can be flavoured with a variety of spices.
- You get a healthy protein added to your first meal of the day
Make sure PIN this Chicken Hashbrown Casserole Recipe!
Check out our other delicious recipes like the ones below!
- Buffalo Chicken Sliders Recipe
- Skillet Chicken and Vegetables
- Slow Cooker Chicken Meatballs Recipe
- Chicken Bacon Ranch Casserole
Hearty Chicken Breakfast Casserole
I'm not that easy to impress, especially when it's food I've cooked, I'm a
wee bit very critical of my own work whether it's food or any of my work lol So when I tell you that I was impressed with this recipe that's very high praise from me. It's filling, delicious, easy to put together and can feed quite a few people. This was a lot for just 3 of us, I've had it for lunch (cause I often don't eat until almost noon) for 3 days in a row and it kept me filling full for several hours.
I wasn't sure how well this breakfast casserole would do with freezing and then defrosting so we shared this yummy goodness with some friends. After 3 days in a row of us eating it, we still had half of it leftover so we didn't want it to go to waste. Our friends proclaimed it to be a delicious way to start the day and they confirmed that with just one serving they too were full for several hours!
Diced Hashbrowns or Shredded?
I used diced hashbrowns and as I mentioned I actually used a frozen hashbrown mix that had chopped bell peppers, chopped onion and bacon. This was a super easy way to add a bit more goodness to this recipe. I hate chopping onions and avoid it if I can so this mix gave me the awesome subtle flavour that onions can add to the recipe without me having to cut them. You also don't have to thaw the hashbrowns just put them on the bottom of the casserole dish and that's it.
Can I make this breakfast casserole ahead of time?
Yes, you can make this chicken breakfast casserole a day ahead, and just pop it in the oven to bake the day you want to serve/eat it! Just cover it and keep it in the fridge until you're ready to bake it.
Check out our recipe video!
Why We Only Buy Chicken With The Raised By A Canadian Chicken Farmer Logo
I’m sure you’ve seen me say it before but it bears repeating, my family and I only buy chicken with the raised by a Canadian Chicken Farmer logo (see below). Why?
Canadian chicken is a healthy choice is that it’s grain-fed, free of added hormones and steroids, and raised right here in Canada according to nationally-set, high food safety and animal care standards. If your store doesn't carry it ask the manager to bring it in!
Now let's get to this yummy Chicken Breakfast Casserole Recipe shall we?
- 1 tablespoon Olive Oil
- 1 – 1 ½ lbs (454-680g) of Ground Chicken (I used 1 ½ lbs to make it heartier)
- 1 tablespoon Italian seasoning
- 3 cups of frozen diced hash brown potatoes
- 2 garlic cloves, minced
- 2 cups (in total) chopped red & yellow bell peppers
- 1 cup sliced mushrooms
- 1 cup chopped fresh spinach
- 12 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅔ cup half-and-half or milk
- 1 ½ cups shredded cheddar cheese
- optional garnish: chopped parsley
Preheat the oven to 375°F (191°C).
Grease or use non-stick spray on a 9×13-inch oven-safe dish. Arrange hash browns in an even layer in bottom of pan.
Heat olive oil in a large skillet over medium heat. Add ground chicken and Italian seasoning, and break up the chicken into smaller size pieces while it cooks.
Add the garlic, bell peppers, mushrooms, and spinach and cook until everything has slightly softened and chicken is mostly cooked through.
Spread the chicken and vegetable mixture in an even layer on top of hash browns.
Whisk the eggs, salt, pepper, half and half, and shredded cheese together. Pour evenly into the casserole dish. If you like it cheesier you can sprinkle a bit more shredded cheese on top at this point. Sprinkle a bit of salt and pepper on top.
Bake the breakfast casserole, uncovered for 40-45 minutes. The top should be golden and the edges a bit crispy. If you insert a toothpick it should come out clean.
Cool for 5-10 minutes, add parsley if using then slice and serve.
Leftovers keep well in the fridge, if you keep it in an airtight container it could last 5-7 days. We reheated in the microwave for a quick and hearty breakfast.