This buffalo chicken breakfast casserole is insanely easy to make.
Buffalo chicken breakfast casserole made with eggs, chicken, buffalo sauce, and veggies. A perfect protein-packed and healthy breakfast and great for meal prep. Gluten-free, dairy-free, paleo, Whole30, and low-carb.
If you’re looking for a recipe to bring to your next weekend tailgate, try the buffalo chicken sloppy joes for a spin on the nostalgic comfort food dish. The filling can even be made ahead of time and warmed back up in a slow cooker. And, if you love the flavor of buffalo sauce but want to skip the meat, the crispy fried buffalo cauliflower sandwiches are for meat-eaters and vegetarians alike while the buffalo shrimp will remind you of your favorite wings. Grab the homemade ranch or blue cheese dressing and get cooking!
- Shredded cooked chicken 1 Cup
- Eggs 8 Large
- Coconut oil ¼ Cup
- Green Onions 4 Finely chopped
- Hot Sauce 1 Tbsp
- Pinch of finely ground pepper
- Pinch of ground black pepper
- Preheat the oven to 350F. Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan,which won`t require liners.
- Place all the ingredients in a medium-sized mixing bowl and stir until combined.
- Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Buffalo Chicken Breakfast Bowls, this meal has buffalo chicken with potatoes, mushrooms, peppers, and eggs that you can mix.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300 F oven until heated through, about 10 min. Or place a single serving in a microwave-safe place and microwave on 50% power for 1 minute. (Using 50% power ensures that the muffins won`t overcook.)
