Cheerio Chicken Cheese Egg Bake: A Fun Twist on a Classic Quiche

I love a good quiche, but want something a little more playful this time, and a lot more unexpected. This Cheerio Chicken Cheese Egg Bake is about to shake up your breakfast (or dinner) routine. Instead of the traditional flour pie crust, I took a box of Cheerios, blitzed them into a fine powder, and baked the mixture with butter to create a toasty, slightly sweet, surprisingly sturdy crust. It’s the kind of kitchen experiment that makes you wonder why you haven’t been doing it all along.

From there, the flavors go full comfort‑food mode. A layer of cheddar melts into the crust, followed by a creamy blend of sour cream, salsa, and tender chicken that brings a Mexican‑inspired kick. Whipped eggs pour over the top, baking into a fluffy, savory custard that ties everything together. And of course, more cheddar crowns the whole dish because… why not? Cheese makes everything better!

This casserole is hearty, flavorful, and wonderfully crowd‑friendly. It’s perfect for batch cooking, weekend meal prep, or feeding a hungry family of four without breaking a sweat. Whether you serve it for brunch, dinner, or a potluck, it’s one of those dishes that gets people talking and coming back for seconds.

Cheerio Chicken Cheese Egg Bake

Crust:
1 9 oz. bag Cheerios (oat cereal), processed to a fine crumb
8 Tbs. butter, softened

Process the Cheerios or oat cereal into a fine crumb in the bowl of a food processor. 
Chop the butter into small pieces and add to the crumbs, pulsing until fully combined.

Transfer the mixture to a 9”x 9” baking dish, pressing down until firm and smooth.

Filling:
8 oz. cheddar cheese, sliced
16 oz. sour cream
8 oz. cooked chicken breast, shredded
8 oz. salsa, divided
4 large eggs
8 oz. cheddar cheese, shredded
kosher salt and pepper

Freshly chopped cilantro

Preheat the oven to 400°F.

Top the firmly pressed Cheerio crust with the sliced cheese.

In a small bowl, whisk together the sour cream, chicken breast, and half of the salsa.

Spread over the sliced cheese.

Next, whisk together the eggs and remaining salsa, along with salt and pepper.

Pour that over the sour cream and chicken mix.

Finally, top with the shredded cheddar.

Bake for 20-30 minutes, until the cheese is brown and bubbly.

Remove from oven and cool completely before slicing to serve or chilling and reheating to serve the next day. (Casseroles are always better the next day, as flavors will fully combine).

After slicing to serve, top with fresh cilantro.