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Chicken Mushroom and Fetta Breakfast

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A Quick and Easy Chicken Mushroom and Fetta Breakfast on the Run!!


  • 284ml tin pieces and stems mushrooms
  • ½ large red pepper (coarsely chopped into pieces)
  • 1 green onion, white and green parts, finely chopped (also called scallions)
  • ½ cup crumbled feta (or more, to taste)
  • 3 eggs
  • ½ cup coconut milk
  • 1 tsp. chicken spice
  • 1 leftover BBQ chicken thigh
  • Fresh ground black pepper to taste
  • Fresh ground black pepper to taste
Chicken Mushroom and Fetta Breakfast


  1. Preheat oven to 375 F.
  2. Spray the casserole dish with non-stick spray, or if you prefer use smaller single-serving containers and divide the ingredients.
  3. Whisk eggs and milk, pour over the rest of the ingredients, and top with crumbled feta cheese.
  4. Use a spoon and press the cheese a bit down into the mixture.
  5. Bake for about 30-45 minutes, or until the casserole is firmly set and the top is slightly browned.

Prepared and created by Esme Slabs

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