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Close-up of a Chicken Breakfast Hash bowl topped with a sunny-side-up egg, golden croutons, and fresh herbs.

Chicken Brunch Bake

A comforting and savory baked dish featuring tender shredded chicken, fluffy eggs, sautéed vegetables, and crusty bread, all bound together with melted cheese, perfect for a hearty brunch.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Bake
  • 2 cups cooked chicken shredded
  • 6 slices day-old bread cubed (approx. 3-4 cups)
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 red bell pepper diced
  • 1 cup fresh spinach roughly chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
For the Egg Custard
  • 8 large eggs
  • 1 1/2 cups milk whole or 2%
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • Pinch red pepper flakes optional

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Medium skillet
  • Whisk
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a medium skillet over medium heat. Add chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
Assembly
  1. Spread the cubed day-old bread evenly in the bottom of the prepared baking dish. Scatter the shredded cooked chicken over the bread.
  2. Evenly distribute the sautéed onion, bell pepper, and spinach mixture over the chicken and bread. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
  3. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, garlic powder, and red pepper flakes (if using) until well combined.
  4. Carefully pour the egg custard mixture evenly over the ingredients in the baking dish. Gently press down on the mixture with a spatula to ensure the bread soaks up the egg mixture.
Baking & Serving
  1. Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the center is set (a knife inserted comes out clean), the top is golden brown, and the cheese is bubbly.
  2. Remove from oven and let the bake rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley or chives, if desired.

Notes

For make-ahead: Assemble the bake (up to the point before pouring the egg custard), cover with plastic wrap, and refrigerate overnight. Pour egg custard over, let it sit at room temperature for 30 minutes before baking, then bake as directed, adding 5-10 minutes to the baking time if needed.
Any cooked chicken (rotisserie, baked, or poached) works well.
Feel free to substitute other vegetables like mushrooms, zucchini, or green onions.