This Chicken Breakfast Bake is a high protein, high flavor breakfast recipe that is made with only 6 simple ingredients. This easy recipe is great for Saturday mornings as a hearty sit down meal with your family or an easy breakfast casserole to prep for a quick bite during the week.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Breakfast Bake
🕒 Ready In: ~35 minutes
👪 Serves: 4-6 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Cooked chicken, eggs, bell pepper, onion, jalapeño, cheddar cheese
📖 Dietary Info: Naturally gluten-free; high-protein; low-carb
👌 Difficulty: Easy - sauté vegetables, layer, pour eggs, and bake
SUMMARIZE & SAVE THIS CONTENT ON
Everything comes together quickly and bakes in one dish, making it ideal for busy mornings, meal prep, or feeding a crowd. The eggs set up fluffy, the chicken adds staying power, and the jalapeño brings just enough heat to keep things interesting.
If you love easy make-ahead breakfasts, this bake pairs well with grab-and-go options like No Bake Protein Balls, cozy mornings with Superhero Muffins, or lighter drinks like our Apple Blueberry Yogurt Drink.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Chicken Breakfast Bake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Breakfast Bake:
- Recipe Notes & Tip:
- How to Store:
- Chicken Breakfast Bake FAQs:
- More Breakfast Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Chicken Breakfast Bake
Why You'll Love this Chicken Breakfast Bake:
Protein-Packed & Satisfying: A great way to start your day with a high-protein meal that keeps you full.
Simple & Quick: Made with just a few ingredients and minimal prep, perfect for busy mornings.
Customizable: Easily adjust the spice level, swap veggies, or add extras like spinach or mushrooms.
Great for Meal Prep: Make ahead and reheat for a stress-free breakfast during the week.
Naturally Gluten-Free & Low-Carb: A healthy option that fits a variety of dietary needs.
Cheesy & Flavorful: The combination of cheddar, bell pepper, and jalapeño gives it a delicious, bold taste.
Key Ingredients:
- cooked chicken. Use cooked, shredded, or diced chicken. Rotisserie chicken works well for convenience. You can also use leftover grilled or baked chicken for extra flavor.
- red bell pepper. Adds a slight sweetness and vibrant color. You can substitute with green, yellow, or orange bell pepper.
- fresh jalapeño pepper. Adds a mild to medium heat. For a spicier kick, leave the seeds in or swap for serrano pepper. If you prefer less spice, omit it entirely.
- cheddar cheese. Provides a rich, cheesy flavor. Feel free to substitute with Monterey Jack, pepper jack, or mozzarella.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use rotisserie chicken: Save time by using leftover or rotisserie chicken instead of cooking chicken from scratch.
- Switch the cheese: Swap cheddar for Monterey Jack, pepper jack, or a Mexican-style blend for a different flavor.
- Adjust the heat: Leave out the jalapeño for a mild bake or add extra for more spice.
- Add vegetables: Stir in spinach, mushrooms, or zucchini for extra color and nutrients.
- Make it dairy-free: Use dairy-free shredded cheese or skip the cheese entirely and add extra seasoning.
How to Make Chicken Breakfast Bake:
- Preheat oven to 375°F. Grease an 8x8 baking dish.
- In a large skillet over medium heat, cook the onion, bell pepper, and jalapeño until softened.
- Whisk eggs in a medium bowl and season with salt and black pepper.
- In the greased baking dish, layer the cooked chicken, sautéed vegetables, and shredded cheese.
- Pour eggs over the mixture evenly.
- Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tip:
- Sautéing the Vegetables: Cooking the onions, bell peppers, and jalapeños before baking helps enhance their flavor and prevents excess moisture in the dish.
- Shredded vs. Diced Chicken: Shredded chicken blends well throughout the bake, while diced chicken gives chunkier bites. Either works!
- Cheese Variations: Try swapping cheddar for a mix of Monterey Jack, mozzarella, or pepper jack for extra flavor.
- Spice Level Adjustment: For more heat, leave some jalapeño seeds in or add a pinch of red pepper flakes. To reduce spice, omit the jalapeño.
- Make it a Full Meal: Serve with Turkey Breakfast Sausage, Mexican Salsa, Protein Iced Coffee, or a dollop of sour cream for extra flavor.
How to Store:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing to prevent condensation and sogginess.
Freezing: For longer storage, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
Reheating: Reheat in the oven at 350°F for 10-15 minutes or microwave in 30-second intervals until warm.
Make Ahead: Make ahead by assembling the bake the night before, cover, and refrigerate; bake fresh in the morning.
Chicken Breakfast Bake FAQs:
Yes. You can assemble the Chicken Breakfast Bake up to 24 hours in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let it sit at room temperature for 10-15 minutes, then bake as directed.
Cooked, shredded, or cubed chicken breasts work best, but leftover rotisserie chicken is also a great option. Just make sure the chicken is fully cooked before adding it to the casserole.
The Chicken Breakfast Bake is done when the eggs are fully set in the center and the top is lightly golden. A knife inserted in the middle should come out clean, with no liquid egg remaining.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Chicken Breakfast Bake
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 red bell pepper, diced
- 1 onion, diced
- 4 eggs
- 1 fresh jalapeño pepper, seeded and diced
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 375°F. Grease an 8x8 baking dish.
- In a skillet over medium heat, cook the onion, bell pepper, and jalapeño until softened.
- Whisk eggs in a bowl and season with salt and pepper.
- In the greased baking dish, layer the cooked chicken, sautéed vegetables, and shredded cheese.
- Pour eggs over the mixture evenly.
- Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
Nutrition
Notes
- Sautéing the Vegetables: Cooking the onions, bell peppers, and jalapeños before baking helps enhance their flavor and prevents excess moisture in the dish.
- Shredded vs. Diced Chicken: Shredded chicken blends well throughout the bake, while diced chicken gives chunkier bites. Either works!
- Cheese Variations: Try swapping cheddar for a mix of Monterey Jack, mozzarella, or pepper jack for extra flavor.
- Spice Level Adjustment: For more heat, leave some jalapeño seeds in or add a pinch of red pepper flakes. To reduce spice, omit the jalapeño.
- Make it a Full Meal: Serve with Turkey Breakfast Sausage, Mexican Salsa, Protein Iced Coffee, or a dollop of sour cream for extra flavor.
Nora says
I love this recipe. A perfect way to get in a bunch of protein in the morning.
Yvonne says
Always make this when I have leftover chicken from dinner the night before. Easy and yummy!