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Can you really ever have too many Buffalo Chicken recipes? I think not. This breakfast casserole combines eggs, peppers, onions, celery, chicken, and of course Frank's Red Hot (duh!) to create a spicy, delicious breakfast-on-the-go option!
The recipe I've included below is for a 9x9 square pan, but you could also use a round cake pan, or double it for a 9x13 cake pan. Better yet, Buffalo Chicken Egg Muffins, yeahhhh!
Whatever form you bake it in, I promise you will loooove it. Close your eyes, savor it, and imagine you are eating buffalo chicken pizza :) It's not too far off, I promise!
You can use pre-cooked chicken that you already have on-hand, or bake it specifically for this recipe per my instructions below.
Check out my other favorite Buffalo Chicken recipes here
Buffalo Chicken Frittata
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
For the chicken:
1 lb chicken breast
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp salt
For the casserole:
1/2 cup Frank's Red Hot Sauce
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 green bell pepper, finely diced
1/2 sweet onion, finely diced
1-2 stalks celery, finely diced
- Preheat oven to 375 degrees F.
TIP: If you are starting with cooked chicken, just skip steps 2 and 3!
- Cut 1 lb chicken breast into evenly sized pieces and arrange on a foil-lined baking sheet. Drizzle with olive oil or grapeseed oil and season with garlic powder, smoked paprika, cayenne pepper, and salt.
- Bake for 15 minutes or until chicken is cooked through (internal temp of 165).
- While the chicken bakes, prep your other ingredients.
- Add 8 eggs to a large bowl along with Frank's Red Hot, salt, garlic powder, and pepper. Whisk to combine.
- Chop pepper, onion, and celery and add to the bowl as well.
- Once the chicken is done, shred it using two forks, allow it to cool slightly, and add to the bowl along with the other ingredients.
- Pour egg mixture into a 9x9 square baking pan, round cake pan, or scoop into greased muffin tins.
- Bake for 25-30 minutes or until the egg mixture is set in the middle. It will continue to set up a bit as you let it cool.
TIP: If you bake in muffin tins you may need to decrease the bake time, if you double the recipe for a cake pan, you may need to increase the bake time.