Buffalo Chicken Breakfast Casserole

When Rob and I were following the Whole 30 program a couple of years back, we fell in love with this recipe...not only for breakfast but for any meal...it is chock full of yummy ingredients, protein and it is so easy to make!  It also makes a big pan and you can get several meals out of it!  I figured this was a good time to share this when everyone is cleaning up their eating act- hope you try and enjoy!


Here it is....

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

Instructions

1. Heat oven to 375 degrees.
2. In a large skillet over medium heat, brown and break apart ground chicken. Season with salt, pepper and garlic powder.
3. Place chicken in the bowl with shredded sweet potato and sliced green onions.
4. In a large bowl, beat together eggs, coconut milk and hot sauce.
5. Combine chicken mixture with eggs until well combined.
6. Pour into a greased 2-3 quart or 9x13 casserole dish.
7. Cook for 40-45 minutes or until the eggs are set.