Recipe Database
Southwest Chicken Brunch Casserole
Southwest Chicken Brunch Casserole
Waffle Base:

1 cup almond flour

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1/2 cup half and half

2 tbsp light olive oil or melted coconut oil


4 ounces shredded cheddar cheese

3 cups cubed, cooked chicken

1 tsp mesquite flavored liquid smoke

6 eggs

1 cup chunky salsa

3 tbsp Cilantro Chile Pesto OR very finely diced fresh cilantro

1 avocado

Preheat oven to 350 degrees. In a medium bowl, combine almond flour, baking soda and salt. To the dry ingredients, add the eggs, half and half and oil. Mix well and spoon into a greased Belgian waffle maker. Bake until nicely browned and crisped. Line the waffles into the base of a 9" x 13" casserole dish. (It is fine to tear apart some pieces of waffle to fill in gaps as best as possible.)

Sprinkle the shredded cheese over the waffles and bake for about 5 minutes to melt the cheese into the waffles. This will help keep them from becoming too soggy.

Grill or bake the chicken if you don't have pre-cooked chicken. Cut into cubes. In a medium bowl, add the cubed chicken. Sprinkle the liquid smoke flavoring over the chicken and toss well to distribute the flavoring. Remove the waffle base from the oven and spoon the chicken mixture over the waffles.

In the bowl used with the chicken, add the eggs, salsa and Cilantro Chile Pesto. Beat all ingredients until very well combined. Pour this mixture over the chicken and waffles. Cube the avocado. Distribute the avocado cubes over the top of the casserole, using the back of a spoon to slightly press them into the wet ingredients.

Bake the casserole for 35-40 minutes, or until the center is set. Let rest 10 minutes before cutting.