![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ukwRBcjb4eXPeyTqhJJq7C3X7Rg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/182914-b92c65c4a01c46fca4db5c6e3d386010.jpg)
Ingredients
-
1 ½ cups diced tomatoes
-
½ cup chopped fresh parsley
-
¼ cup vinaigrette
-
12 eggs
-
1 cup plain yogurt
-
½ cup milk
-
8 slices cooked crumbled bacon
-
1 cup cooked chicken breast, chopped
-
2 avocados, diced
-
1 cup crumbled blue cheese
-
1 tablespoon chopped fresh chives
-
salt to taste
-
ground black pepper to taste
Directions
-
Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
-
Toss tomatoes and parsley in vinaigrette. Drain and set aside.
-
Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
-
Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.
Nutrition Facts (per serving)
322 | Calories |
21g | Fat |
12g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 322 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 7g | 36% |
Cholesterol 311mg | 104% |
Sodium 552mg | 24% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Protein 23g | 46% |
Vitamin C 15mg | 17% |
Calcium 221mg | 17% |
Iron 2mg | 13% |
Potassium 660mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.