Pesto Chicken Breakfast CasserolePesto Chicken Breakfast Casserole

  • ¾ pound boneless, skinless chicken breasts
  • 1.5 cups prepared basil pesto (We like DeLallo)
  • 8 eggs
  • salt and pepper to taste
  • 1 can (8 oz) refrigerated crescent rolls
  • 1 cup shredded mozzarella cheese
  • Preheat oven to 350 degrees F. Generously coat a 9×13-inch baking dish with nonstick cooking spray.
  • Boil chicken breasts for 10 minutes. Shred. Mix with pesto. Set aside. In a separate bowl, beat eggs with salt and pepper (I use 1 teaspoon each).
  • Roll out crescent roll dough into the bottom of the prepared pan. Top with chicken and pesto. Pour eggs evenly over chicken. Top with shredded cheese.
  • Bake, uncovered, at 350 degrees F for 30 minutes. Serve.