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Buffalo Chicken Egg Bake: Whole30, Paleo, Keto, GF

This buffalo chicken egg bake is an easy Whole30, Paleo and Keto breakfast that is quick to prepare, great as leftovers and even freezes well. It only requires a few simple ingredients which makes it a great meal prep recipe. This Whole30 breakfast casserole is also dairy-free, gluten-free and easy to sneak veggies into.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

  • 2 chicken breasts (or 1.52 cups cooked and shredded chicken)
  • 1.5 tbsp Primal Kitchen Extra Virgin Olive Oil, divided
  • 10 eggs
  • 3/4 cup hot sauce (I use Frank’s Original)
  • 1/2 cup nut milk (almond, coconut or macadamia nut milk)
  • 1 green pepper, stem and seeds removed and chopped
  • 34 green onions, chopped
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper

Instructions

  1. Preheat the oven to 350 degrees F.
  2. If your chicken is still raw, coat the chicken breasts with 1 tsp Extra Virgin Olive Oil, sprinkle with salt and pepper if desired and bake on a baking sheet for 20 minutes, or until cooked through (time may vary a bit depending on thickness of the chicken breasts).
  3. Once cooked, let cool and shred.
  4. In a large bowl, add the eggs, hot sauce, nut milk, salt, garlic powder and pepper. Mix with a fork or whisk to combine until the eggs are beaten and everything is incorporated well.
  5. Next, add in the shredded chicken, chopped green pepper and chopped green onion and stir to combine.
  6. Use the remaining 1/2 tsp of Extra Virgin Olive Oil to grease a 2.5 quart casserole dish. Pour the egg mixture into the dish and bake for 50-60 minutes, or until the eggs on top are firm and not runny.

Notes

  • If you use a larger casserole dish, the cook time will be lessened as the egg bake won’t be as thick and will cook through quicker