As an Amazon Associate, I earn from qualifying purchases.
Creamy Chicken Feta Breakfast Bake with Mushrooms and Red Pepper came together from ingredients already on hand.
This Creamy Chicken Feta Breakfast Bake with Mushrooms and Red Pepper gives leftover chicken a completely different role. Mushrooms and eggs turn it into a hearty morning meal.
Why You Will Love and Enjoy This Creamy Chicken Feta Breakfast Bake
- It’s a great way to use up a leftover BBQ chicken thigh instead of letting it sit in the fridge.
- Mushrooms, red pepper and green onion give the eggs plenty of flavour without making the recipe fussy.
- The feta gets tucked into the egg mixture and turns lightly golden on top as it bakes.
- You can bake the whole thing in one dish or divide it between smaller single-serving dishes.
- It reheats well, so breakfast is basically sorted for another day.
Additional Information
- Can this be frozen? Yes. Once completely cooled, portion the baked casserole into airtight freezer containers or wrap individual portions well and freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator and reheat until hot throughout. The texture of the eggs and mushrooms may be slightly softer after freezing, so freezing individual portions is best.
- How long can it be stored and how? Keep leftovers covered in the refrigerator for up to 3 to 4 days. Cool the casserole promptly, refrigerate it within 2 hours, and reheat individual portions until steaming hot throughout.
- Can I use fresh mushrooms instead of canned? Absolutely. Use about 2 cups sliced fresh mushrooms. Sauté them first until they’ve released most of their moisture and started to brown, then add them to the breakfast bake. This helps prevent excess liquid.
- What can I use instead of coconut milk? Unsweetened dairy milk, half and half, or an unsweetened plain plant-based milk can work. Full-fat coconut milk will give the richest result, while lighter coconut milk will make the casserole a little less creamy.
- Can I use a different cheese? Yes. Crumbled goat cheese, cheddar, mozzarella or Monterey Jack can all work. Feta gives the dish a salty, tangy flavour, so if you swap it, you may want a little extra seasoning.
- What if I don’t have leftover BBQ chicken? Use any cooked chicken you have on hand. Rotisserie chicken, leftover roasted chicken or grilled chicken will all work. About 1 to 1 1/2 cups chopped cooked chicken is a good target if the chicken thigh is particularly small.
- Does the chicken need to be seasoned? Not necessarily. Since the recipe already uses 1 tsp chicken seasoning, plain cooked chicken is fine. If your leftover BBQ chicken has a strong sauce or seasoning, taste before adding extra black pepper or salt.
- Why is draining the mushrooms important? Canned mushrooms hold quite a bit of liquid. If that liquid goes straight into the egg mixture, the finished breakfast bake can take longer to set and may turn watery. Draining them well, and sautéing them if you’re using fresh mushrooms gives you a firmer bake.
- What size baking dish should I use? A medium baking dish around 8 inches square works well for this amount. The mixture shouldn’t be spread so thinly that it dries out, but you also don’t want it piled into a very deep dish where the centre takes forever to cook.
Creamy Chicken Feta Breakfast Bake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast and Brunch
- Method: Easy Cooking
Description
This easy chicken feta breakfast bake combines leftover BBQ chicken, mushrooms, red pepper, eggs and feta for a savoury breakfast or brunch that’s simple, filling and easy to make ahead
Ingredients
- 2 cups = approx of fresh mushrooms – 1 x 284 ml tin mushrooms, pieces and stems, drained well
- 1/2 large red pepper, coarsely chopped
- 1 green onion, white and green parts, finely chopped
- 1/2 cup crumbled feta, plus more if you like
- 3 eggs
- 1/2 cup coconut milk
- 1 tsp chicken seasoning
- 2 leftover BBQ chicken thighs, cooked and chopped into bite-sized pieces
- Freshly ground black pepper, to taste
- Non-stick cooking spray, for the baking dish
Instructions
- Preheat the oven to 375⁰F (190⁰C). Lightly spray a medium baking dish with non-stick cooking spray.
- An 8-inch square or similar-sized dish works well. If you’re using smaller single-serving dishes, divide the ingredients between them.
- Drain the 1 x 284 ml tin of mushrooms, pieces and stems really well. This is worth doing because extra liquid can make the casserole watery.
- Add the mushrooms to the prepared baking dish along with the 1/2 large red pepper, 1 green onion, and 2 leftover BBQ chicken thighs, chopped into bite-sized pieces.
- In a bowl, whisk together the 3 eggs, 1/2 cup coconut milk, and 1 tsp chicken seasoning. Add freshly ground black pepper to taste. I’d go a little easy on the salt, since the feta and BBQ chicken can already bring plenty.
- Pour the egg mixture evenly over the mushrooms, red pepper, green onion and chicken.
- Sprinkle 1/2 cup crumbled feta over the top, or add a little more if you’re a big feta fan. Use the back of a spoon to gently press some of the feta down into the egg mixture so you get little pockets of it throughout.
- Bake for 35 to 45 minutes, or until the centre is firmly set and the top is lightly browned. If you’re using smaller single-serving dishes, start checking around 25 to 30 minutes because they’ll cook faster.
- Let the breakfast bake rest for about 5 minutes before slicing and serving. The centre should be set, not wet or jiggly.
Notes
Own creation, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 280
- Sugar: 2.4 g
- Sodium: 303.9 mg
- Fat: 18 g
- Saturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 7.2 g
- Fiber: 2.3 g
- Protein: 24.5 g
- Cholesterol: 226.2 mg
I had one leftover BBQ chicken thigh sitting in the fridge and didn’t want it to become another sad reheated lunch. So I chopped it up, added mushrooms, red pepper, green onion and eggs, then finished everything with a good handful of feta. It went into the oven and came out as this creamy, savoury breakfast bake that somehow felt much more intentional than “I need to use this up.”
Creamy Chicken Feta Breakfast Bake with Mushrooms and Red Pepper gives leftover BBQ chicken a completely new purpose. Tender chicken, creamy eggs, mushrooms, red pepper and salty feta bake together into a filling breakfast that’s easy to prepare, easy to portion and especially good when a hearty morning meal is needed.
Thanks for stopping by to check out the recipes and what’s on offer.
If you try this recipe, I’d love to hear how it turned out. Please leave a rating, share your thoughts in the comments, and tag me on Instagram at @_esmesalon. I absolutely love seeing your creations, and yes, those mouthwatering food photos always make my day!
We happily share our tasty, fantastic recipes and are excited to spread some love by posting at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
🙂
🌟