If you know me at all, you know that I love buffalo chicken! This buffalo chicken breakfast casserole is insanely easy to make, and it’s the best breakfast for busy mornings, or a quick snack to go. The leftovers are delicious even eaten cold!
Something I’ve been really into sharing about lately is finding what works best for you. Not what works best for your friend, or your mom, or me, but YOU! I’ve been living this paleo journey for well over 3 years now, and what started as a strict set of rules has transitioned into simply eating what makes me feel good. For example, I’ve added back high quality, grass-fed dairy as well as white rice, and while neither of those are considered “paleo,” both make me feel awesome! Sometimes when I’m dining out I’ll get my burger on a gluten-free bun, and that makes me feel great too!
When I was super strict with my diet, I stuck to squeaky clean paleo guidelines for over 2 years, which (for me) allowed the necessary time for my gut to heal. It took many years for my body to become as sick as it once was, so it took some time and dedication to undo the damage! I believe paleo is a really great template to start with, as it’s a true elimination diet that can really allow your body to heal and also show you what foods may be causing underlying issues for you. For more easy to follow tips on how I healed my body, check out my post on how to get started with healing!
I now know what’s worth it for me, and what isn’t, which is a truly incredible feeling! This isn’t something that happened overnight, but if you’re feeling good enough and ready after any sort of elimination diet, I encourage you to experiment to see what foods really help you to thrive!
If you’re looking for more ways to make delicious “buffalo” meals that everyone will love, check out my other recipes by clicking on any of them below!
You can also totally mix-up your breakfast prep with this Apple Cherry Frittata from the Whole Smiths! It’s SO GOOD!
Happy cooking!
Enjoy the recipe for my Buffalo Chicken Breakfast Casserole!
Buffalo Chicken Breakfast Casserole
Equipment
- Oven
Ingredients
- 8 eggs
- 1/2 cup full fat coconut milk (I haven't tried it myself, but my readers have said that cashew or almond milk works great in place of the coconut milk!)
- 1/2 cup hot sauce (Tessemae's or Frank's Original work great)
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups chicken, cooked and shredded (I used leftover rotisserie chicken)
- 2 scallions, chopped (approximately 1/3 cup)
- 1 cup spinach, chopped
Instructions
- 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!
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All of your buffalo chicken recipes have been amazing! Can’t wait to try this one!
Love hearing that, Carissa!
Made this morning and plan to enjoy for the next few days. Delicious!
So happy you like it, Kelly!
Would I be able to sub some of the eggs for egg whites on this?
Hi Dyanne! I’m sure you could! It may change the texture, but I’m sure it’d still be great 🙂
Soooo good just made it!!! I did use egg whites and it was still delicious!
So glad you liked it, Diane!
Just had to stop by and let you know that your buffalo chicken breakfast casserole has been helping me get through my first Whole30! I’ve made it twice so far and have eaten it for breakfast, lunch, and dinner. This recipe is a keeper for sure!
I’m so glad you’ve loved it, Lindsay! <3
Can you use uncooked ground chicken in this recipe?
Hi Natalie! Ground chicken would work great, I would just cook it before baking the casserole 🙂
I am planning to make this for breakfast for my gang…however we have a nut allergy. Do you think the recipe would be just as good if we substituted broth for the coconut milk? Or do the eggs need to be whisked with a “milk”?
Hi Lisa! I’m assuming you meant a coconut allergy, not a nut allergy (as coconuts aren’t a nut)? I would leave out the coconut milk, and whisk in an additional egg instead. The texture will be different, but it will still be delicious! Hope that helps! 🙂
How many will this feed? Does it freeze well?
Hi Mykel! This makes approximately 6-9 servings, depending on how hungry everyone is. It also freezes well if done correctly – you can find my instructions in this post – https://livinglovingpaleo.com/2017/01/15/make-ahead-freezer-meals/
Oh. My. Word. This recipe turned out fantastic! It wasn’t runny or super eggy like other quiche type recipes can be. If I closed my eyes, I would have thought I was eating buffalo chicken dip. I will definitely be making this recipe again. I didn’t get tired of eating it for multiple days in a row. The only modification I made was to use half of the recommended salt because my chicken had already been seasoned. I also used frozen chopped spinach. This was a win in my book. Compared to other similar recipes online, this one was simple and I had everything on hand to make it. Thank you Kristen – this was awesome! I look forward to making some more of the recipes you have on your site.
I looooove hearing that, thanks so much Nicole! <3
Made this today…loved it!!!!
I just tried this today and oh my goodness, this is amazing! So dang good. I was wondering though what number of servings there are? Thank you!
So glad you loved it, Jackie! This makes 6-9 servings…I often double the recipe too. 🙂
Can the coconut milk be subbed?
I’ve had readers use almond milk or cashew milk and they said it turned out great!
How many days after cooking does this last? I want to make it for myself (hubby doesn’t like eggs) and would like to know if I could make a batch and not have to throw any of it out. Thanks in advance!
Hi Fatima! I usually keep it for up to a week! You can always cut the recipe in half and bake it into egg muffins if you prefer – just be sure to use parchment or silicone liners so that the muffins don’t stick!
Awesome! Thank you so much!!!
Wow. I just made this for the first time for meal prep breakfast for the week. HOLY MOLY ITS AWESOME. I was going to add cheese and then totally forgot. Doesn’t need it at all. Thank you so much for this recipe!
Sooo glad you enjoyed it!
This one didn’t work at all for me. Not sure if I had too much chicken or what. Took forever to cook and was a crumbly mess when cutting and serving. Flavor was ok. May try with half the chicken and way less coconut milk so the eggs set better? Sad me.
That’s so strange, Kimberly! This is one of my most popular recipes, so I’d for sure double check the amount of chicken that you use next time, and also be sure that you’re using full-fat coconut milk (from the can), as light coconut milk could make it too watery. Hope it turns out great for you next time!
Hi! What would the timing be if I were to make these into egg cups?
Typically egg cups take about 20-25 minutes – once the tops bounce back when lightly pressed, you’re good to go.
This was GREAT! I used almond milk to sub the coconut, and it basically added 10 minutes to the cook time and it tasted AMAZING! Set perfectly. But, make a double batch because it will go SO FAST!! MMMM!!
Yummy! I used nut pods cause didn’t have any coconut milk. It is a family favorite!
So glad that worked, Heather!
I made this for the first time 4 years ago and I’m still making it today. Love this recipe. It’s so filling and delicious and easy! Thanks for the recipe!!
Woohoo! It’s one of my favorites too! Thanks so much for letting me know. So glad you love it, Rachel! 🤗