- 1 1/2 cups diced tomatoes
- 1/2 cup chopped fresh parsley
- 1/4 cup vinaigrette
- 12 eggs
- 1 cup plain yogurt
- 1/2 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
- Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9×13-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.