buffalo chicken breakfast casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large Egg, fresh, whole, raw 4 oz Silk cashew milk unsweetened 4 small (1-3/4" to 2-1/2" dia.) Potato, raw 1/2 cup Hot sauce - Frank's Hot Sauce (by MYGYPSYCAT) 1/8 to 1/4 cup (depends on how buttery you like you buffalo sauce) (Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv (this reciped was calculated with 1/4 cup butter)2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 0.25 cup Bell peppers (Green, Red, Yellow, Orange) 1 tbsp Olive Oil
I used leftover crock pot chicken for this recipe. Any plain cooked chicken should be fine (boiled, grilled, baked etc)
melt hot sauce and butter together in a pan on the stove, add chicken and set aside to cool slightly (can be done in the microwave too, I just prefer stoves).
shred potatoes and put them on the bottom/sides of your casserole pan (I used 9x9 size) that has been greased with the olive oil.
whisk eggs and add veggies and milk. add the chicken mixture to the eggs, stir, then pour everything on top of the potatoes.
bake at 375 for about 50 minutes
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ITSTIME79.
melt hot sauce and butter together in a pan on the stove, add chicken and set aside to cool slightly (can be done in the microwave too, I just prefer stoves).
shred potatoes and put them on the bottom/sides of your casserole pan (I used 9x9 size) that has been greased with the olive oil.
whisk eggs and add veggies and milk. add the chicken mixture to the eggs, stir, then pour everything on top of the potatoes.
bake at 375 for about 50 minutes
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ITSTIME79.
Nutritional Info Amount Per Serving
- Calories: 367.1
- Total Fat: 19.5 g
- Cholesterol: 254.8 mg
- Sodium: 144.6 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.8 g
- Protein: 26.1 g
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