Buffalo Chicken Egg Bake

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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
(all Whole30/paleo)!

Buffalo Chicken Frittata

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]

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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:

8 eggs

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


  1. Preheat oven to 375 degrees F.
    TIP: If you are starting with cooked chicken, just skip steps 2 and 3!

  2. 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.

  3. Bake for 15 minutes or until chicken is cooked through (internal temp of 165).

  4. While the chicken bakes, prep your other ingredients.

  5. Add 8 eggs to a large bowl along with Frank's Red Hot, salt, garlic powder, and pepper. Whisk to combine.

  6. Chop pepper, onion, and celery and add to the bowl as well.

  7. 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.

  8. Pour egg mixture into a 9x9 square baking pan, round cake pan, or scoop into greased muffin tins.

  9. 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.


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