Keystone Chicken, Spinach and Egg Bake
We took the classic egg casserole and upgraded it with all-natural Keystone Chicken, fresh spinach, red bell pepper, and tangy feta cheese for a flavorful twist perfect for Saturday breakfast or Sunday brunch.
Ingredients
- 1/2 can (28 oz.) Keystone Chicken, drained
- 3 Tbsp. Olive oil
- 2 tsp. Minced garlic
- 5 oz. Fresh spinach, chopped
- 1/2 cup Red bell pepper, chopped
- 10 Eggs
- 1 1/2 cups Half-and-half
- 1/4 tsp. Black pepper
- 6 oz. Feta cheese, crumbled
- 1 can (10.2 oz.) Refrigerated buttermilk biscuits (5 count)
- Parsley, for garnish
Steps
- Preheat oven to 350°F. Spray a 13" x 9" baking dish with cooking spray.
- In a medium skillet, heat olive oil over medium-high heat. Add bell pepper and cook for 3 minutes, until tender. Add garlic and cook for 30 seconds. Stir in spinach and cook until just wilted. Remove from heat.
- Separate biscuit dough and cut each biscuit into 8 pieces. Arrange evenly in the prepared baking dish.
- In a large bowl, whisk eggs, half-and-half, and black pepper until well combined. Stir in Keystone Chicken, feta cheese, and spinach mixture.
- Pour mixture over biscuits in baking dish. Bake uncovered for 30–35 minutes, or until a knife inserted in the center comes out clean and biscuits are deep golden br