Let's Have Brunch - Pesto Chicken Breakfast Casserole

I love pesto, and always consider it a great find when a new recipe comes my way that uses it. KevinandAmanda.com offer tips on travel, photography, and quick and easy recipes. This breakfast casserole they shared blends the delicious flavors of pesto, chicken and cheese with a light flaky crust. Although it's very easy to assemble, and takes a short amount of time from start to finish, it's sure to be a hit at your Sunday morning brunch.

Pesto Chicken Breakfast Casserole

3/4 pound boneless, skinless chicken breasts
1-1/2 cups prepared basil pesto
8 eggs
salt and pepper to taste (1 teaspoon or less)
1 can (8 ounces) refrigerated crescent rolls
1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Generously coat a 9x13 inch baking dish with nonstick cooking spray.

2. Boil chicken breasts for 10 minutes. Shred then mix with pesto. Set aside. In a separate bowl, beat eggs with salt and pepper.

3. Roll out crescent roll dough into the bottom of the prepared pan. Top with chicken and pesto. Pour eggs evenly over chicken. Top with shredded cheese.

4. Bake, uncovered, at 350 degrees F for 30 minutes. Serve. 

(photo from website)

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