Buffalo Chicken Breakfast Casserole
Ingredients
- 8 eggs
- 1/2 cup Lite Coconut Milk
- 1/2 cup Frank’s Red Hot Sauce (Tessemae’s is great too)
- 2 cups shredded, cooked chicken
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Add any vegetables you would like (I added a handful of spinach and cherry tomatoes)
Instructions
- Preheat oven to 350°. Lightly grease an 8×8 baking dish with coconut oil.
- In a large bowl, whisk the eggs. Whisk in coconut milk, hot sauce, garlic powder, salt and pepper.
- Add the chicken and any veggies and stir well.
- Pour the mixture into the greased baking dish. Bake for 30-40 minutes, or until the center of the casserole is set. Cut into square pieces and serve.
No Comments