Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 4 English muffins, ripped into bite-sized pieces
- 1 cup shredded cheese, Cheddar or Gruyère
- 1 tablespoon Dijon mustard
- 1 pound cooked chicken breast, shredded or diced
- Salt and pepper, to taste
- ¼ cup fresh chives, chopped finely
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, crack those 6 large eggs and pour in 1 cup of milk.
- Add 1 tablespoon of Dijon mustard along with salt and pepper to taste.
- Whisk until everything is well combined.
- Take your ripped English muffins and place them evenly at the bottom of your greased casserole dish.
- Then scatter in the cooked chicken followed by half of the shredded cheese.
- Pour the egg mixture over everything.
- Sprinkle the remaining cheese on top before gently pressing everything down with a spatula.
- Pop your casserole in the preheated oven and let it bake for about 35-40 minutes or until golden brown on top and set in the center.
- Once baked, take out your casserole from the oven, sprinkle with fresh chives, and serve hot.
Notes
Store leftovers in an airtight container for freshness.
Reheat individual portions in the microwave for quick servings.
Serve with fresh fruit salad for a refreshing contrast.
Use English muffins for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg