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+ servings

Buffalo Chicken Breakfast Casserole

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6


  • Oven


  • 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


  • 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!
Tried this recipe?Let us know how it was!