Buffalo Chicken Breakfast Casserole

• Gluten free
• Paleo

• Meat

  • 1/2 cup Frank's hot sauce
  • 1 lb Ground chicken

• Produce

  • 2 tsp Garlic powder
  • 1/2 cup Scallions
  • 1 lb Sweet potato

• Refrigerated

  • 8 Eggs

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Sea salt

Found on plaidandpaleo.com

Description

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.