Savory Chicken and Broccoli Bread Bake

This high-protein, veggie-packed bread bake uses egg whites and non-fat milk to keep the calories low while delivering a comforting, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 6 slices bread, cubed · 372 kcal in the whole recipe
• 1 1/2 cups frozen chopped broccoli, cooked · 74 kcal in the whole recipe
• 1 cup low-fat cheddar cheese, shredded · 450 kcal in the whole recipe
• 1 tablespoon onion, minced · 4 kcal in the whole recipe
• 1 cup cooked chicken breast, skinless and diced · 223 kcal in the whole recipe
• 3 large eggs · 207 kcal in the whole recipe
• 4 egg whites · 66 kcal in the whole recipe
• 2 cups non-fat milk · 158 kcal in the whole recipe

Method

1. Lightly grease a 9x9 inch baking pan. Arrange half of the cubed bread at the bottom of the pan, then layer the cooked broccoli, shredded cheddar, minced onion, and diced chicken evenly on top. Cover with the remaining bread cubes.

   

2. In a medium bowl, whisk together the whole eggs, egg whites, and non-fat milk until well combined. Pour this mixture evenly over the bread and toppings in the pan.

   

3. Cover the pan and refrigerate for at least 1 hour (or overnight) to allow the bread to fully absorb the liquid.

   

4. Preheat your oven to 325°F (160°C). Uncover the pan and bake for 60 to 75 minutes, or until the center is set and the top is lightly browned.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.