Buffalo Chicken Breakfast Casserole
This incredibly easy and delicious breakfast casserole is full of flavor and great for busy mornings! Many of my clients have started making this over the weekend and then enjoy it throughout their busy work week. Every single person I've ever made this warm, protein-packed breakfast for has thoroughly enjoyed it. Hope you do too!
8 eggs (substitute some egg whites for a lower fat version)
½ cup full fat coconut milk
½ cup hot sauce
½ teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon black pepper
2 cups chicken, cooked and shredded
2 scallions, chopped (approximately 1/3 cup)
1 cup spinach, chopped
Set your oven to preheat at 350 degrees. For a thicker casserole, lightly grease an 8x8” baking dish with coconut oil or ghee. For a thinner casserole, choose a 9x11 baking dish.
Whisk the eggs in a large bowl. Add in the coconut milk, hot sauce, garlic powder, salt and pepper. After that is mixed thoroughly, add the chicken, scallions and spinach.Stir to combine all ingredients.
Pour the egg mixture into your baking dish. Bake for about 30-40 minutes, or until the center of the casserole is set (no runny egg mixture). Cut into the portions of your choosing and enjoy as an easy, on-the-go meal!
Original Recipe and Photo Credit given to Living Loving Paleo. Can be found by visiting: https://livinglovingpaleo.com/2016/04/29/buffalo-chicken-breakfast-casserole/