Savoury Chicken And Mushroom Breakfast Bake Recipe

English cuisine · 336 calories

About this recipe

Start your day with a hearty and flavorful breakfast bake featuring tender chicken, earthy mushrooms, and a creamy egg base. This English-inspired dish combines protein-packed chicken breast with the umami richness of mushrooms, all baked together for a comforting and nutritious morning meal. The addition of oat flour creates a light yet satisfying texture, while thyme lends a touch of aromatic depth. Preparing this dish is straightforward, with a simple layering technique followed by baking to golden perfection. Ideal for two servings, this breakfast bake provides a balanced combination of protein, carbs, and healthy fats to keep you fueled for your day ahead. Perfect for a cozy weekend breakfast or a midweek treat, it's a delicious way to enjoy a classic English breakfast with a wholesome twist.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 500G Mixed Wild Mushrooms, 500G
  • NaN Large English Brown Eggs
  • - Jalpur Rice Flour
  • 1 L Moo Whole Long Life Milk
  • - Biona Capers In Olive Oil
  • 1 Onion Large 1 Each
  • 100 G Jumbo Garlic 100g
  • - Thyme Bunched Herb
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 180°C and grease a small baking dish with olive oil.
  2. 2. Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.
  3. 3. Heat olive oil in a pan and sauté the chicken until lightly browned, then set aside.
  4. 4. In the same pan, sauté finely chopped onion and garlic until fragrant and translucent.
  5. 5. Add sliced mushrooms to the pan and cook until softened, about 5-7 minutes.
  6. 6. Beat eggs in a mixing bowl with milk, oat flour, thyme, salt, and pepper until smooth.
  7. 7. Layer the chicken and mushroom mixture evenly in the greased baking dish.
  8. 8. Pour the egg mixture over the chicken and mushrooms, ensuring it's evenly distributed.
  9. 9. Bake in the preheated oven for 25 minutes or until the egg is set and the top is golden.
  10. 10. Let the bake cool for 5 minutes before slicing and serving warm.