Buffalo Chicken Breakfast Casserole
Try this Buffalo Chicken Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/4 teaspoon black pepper
- 8 eggs
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 cup coconut milk
- 1 cup spinach chopped
- 1/2 cup hot sauce (tessemae’s or frank’s original work gre
- 2 cups chicken cooked and shredded (i used leftover rotis
- 2 scallions, chopped (approximately 1/3 cup)
- Carbohydrate 52.2890500026842 g
- Cholesterol 39.2 mg
- Fat 32.8578000203754 g
- Fiber 0.825100008964539 g
- Protein 35.8247500019296 g
- Saturated Fat 26.7661200180685 g
- Serving Size 1 1 recipe (1129g)
- Sodium 2811.90800001242 mg
- Sugar 51.4639499937197 g
- Trans Fat 1.93071000121794 g
- Calories 626 calories
Preheat your oven to 350 degrees. Lightly grease an 8x8†baking dish with coconut oil or ghee. Whisk the eggs in a large bowl. Whisk in the coconut milk, hot sauce, garlic powder, salt and pepper. Add the chicken, scallions and spinach, and stir well. Pour the egg mixture into the greased baking dish. Bake for 30-40 minutes, or until the center of the casserole is set. Cut into square slices and enjoy!
