I am obsessed with breakfast casseroles! Breakfast casseroles are the best way to start the day. I love them because I made one big breakfast casserole on Sunday, and then eat it throughout the week. If I don’t start my day off with a good breakfast, I find myself starving by mid-morning with lunch not in sight. This Buffalo Chicken Breakfast Casserole is my new favorite breakfast casserole! I love everything buffalo flavored… buffalo ranch dip, buffalo chicken jalapeño poppers, buffalo ranch deviled eggs. You can the point. This Buffalo Chicken Breakfast Casserole combines shredded sweet potato, ground chicken, garlic, scallions and hot sauce for a delicious breakfast with all your favorite buffalo wing flavors!
I had Korean food for the first time this past weekend. I ate bibimbap, duck jook, dweji gable and kimchi arancini. No everything was not paleo. I am not even sure it was gluten-free. Yup sometimes I go all crazy and just eat whatever I want. When I am trying a new cuisine, I want to try everything with no limits. I am now officially obsessed with Korean food, and I can’t wait to make some of these dish paleo! One of my favorite parts was the presentation of the bibimbap. The dish was served in a hot skillet with two poached eggs on a bed of toasted rice, short ribs and toasted veggies. Our served pierced the eggs and incorporated the yolks into the hot dish. This instantly cooked the eggs, bonded everything together and created almost a fried rice dish. It was amazing! So I also got on Snapchat this weekend. Actually I have been on Snapchat for a while but I only use it personally. If you want to see what I’m cooking up or curious about any behind-the-scenes stuff, be sure to follow me on Snapchat at Plaidandpaleo!
Ingredients
- 1 lb ground chicken
- 2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp pepper
- 1 lb sweet potato, peeled and shredded
- 1/2 cup scallions, sliced
- 8 eggs
- 1/2 cup coconut milk
- 1/2 cup franks hot sauce
Directions
- Heat oven to 375 degrees.
- In a large skillet over medium heat, brown and break apart ground chicken. Season with salt, pepper and garlic powder.
- Place chicken in the bowl with shredded sweet potato and sliced green onions.
- In a large bowl, beat together eggs, coconut milk and hot sauce.
- Combine chicken mixture with eggs until well combined.
- Pour into a greased 2-3 quart or 9x13 casserole dish.
- Cook for 40-45 minutes or until the eggs are set.
Enjoy!
x Vanessa 
This looks unbelievable! I’ve been looking for a good breakfast casserole for quite a while, and I can’t wait to try it out!
Thanks Kari!!
How do you shred the sweet potato?
I did it with a cheese grater, but you can do it in a food processor or even possibly a blender!
I’m saving this to try soon. Have you had any luck with any Korean recipes? I have some authentic recipes that I’ve paleofied if you’d like to try any.
Canned coconut milk?
Yes canned coconut milk!
Wow, this turned out so yummy. I didn’t have any sweet potatoes, so I made mine with diced onion & celery and shredded carrots and served it for dinner. Thanks for an excellent recipe!
I’m glad you loved it!!
Oh my gosh Vanessa this sounds insane!! Can’t wait to try it out!
Aww thanks Dana!!
Thinking of making this with shreddwd chicken. Think that would work in this recipe?
Definitely!
Made this today and it was very good!! Has anyone tried using a regular potato in place of the sweet potatoes?
I haven’t heard of anyone using regular potatoes but I think it would work!