Buffalo Chicken Breakfast Casserole

About This Recipe

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.

Ingredients

• 1/2 tablespoon oil
• 1 cup diced onion ((120 grams))
• 2 cups shredded carrots ((150 grams/2 medium-large))
• 3 cups shredded chicken ((290 grams))
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1/4 cup + 2 tablespoons buffalo sauce ((divided))
• 10 large eggs
• salt and pepper, to taste
• oil, for greasing
• optional toppings - avocado, hot sauce, green onions...

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and grease a 7x11 baking dish (or a similar size).
2. Heat a small-medium skillet or nonstick pan over medium-low heat and let it get hot. Add your oil and let it get hot. Add onions and salt and pepper and saute for 2-3 minutes, stirring occasionally. Next, add carrots with a little more salt and pepper and saute for 2-3 minutes. Remove from heat.
3. In the greased baking dish, add your carrot mixture. Add shredded chicken, spices, and 1/4 cup buffalo sauce and mix well to combine. You can also do this in a large bowl, but I find doing it in the casserole dish saves an extra dish to wash.
4. In a large bowl, whisk eggs with the remaining 2 tablespoons buffalo sauce and a pinch of salt and pepper. Pour into the casserole dish with chicken mixture and mix well to combine and eggs are evenly distributed. If you like (but recommended), you can drizzle a little buffalo sauce on top.
5. Bake for 35-40 minutes until eggs are cooked through. Top with a little hot sauce if you like and enjoy!