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Cobb Breakfast Casserole

Rated as 3.84 out of 5 Stars
18

"All the flavors of cobb salad--for breakfast! It's filling yet refreshing."
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Ingredients

servings 354
Original recipe yields 8 servings

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  2. Toss tomatoes and parsley in vinaigrette. Drain and set aside.
  3. Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
  4. Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

Nutrition Facts


Per Serving: 354 calories; 23.4 11.9 25.3 318 691 Full nutrition

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Reviews

Read all reviews 13
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

if you're not a huge blue cheese fan, i recomend only using 1/2 a cup of it, or any kind of cheese works.

Most helpful critical review

Hmmm, just so so. The blue cheese (which we normally love) was overpowering.

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if you're not a huge blue cheese fan, i recomend only using 1/2 a cup of it, or any kind of cheese works.

I tried this today with a friend and we both liked it. I used feta cheese and only half the amount called for in the recipe. I don't see an issue with cooked avocado either...Pat and Oscars ha...

Very good!! It was a big hit with my family!!

This is most decadent breakfast casserole ever. I made with fresh bleu cheese and yummy Roma tomatoes. It turned out so fluffy and light.

This was DELISH!!! OH my! I love cobb salads, and this was very good! It will be a keeper in my box. We made it for Sunday Brunch before church. Lots of flavor, as for the comment about cook...

Hmmm, just so so. The blue cheese (which we normally love) was overpowering.

Very good! Made this for co-workers and everyone loved it. It took longer than 25 minutes to cook- almost double that. I had to keep an eye on it.

Cooked avocado does not taste good.

This is amazing!!! I used Egg Beaters to cut on the fat and didn't use the tomatoes simply because I don't like tomatoes, but I'm sure with them it would be yummy. If you decide to use Egg Bea...