Buffalo chicken anything is right up my alley! SO I thought hmmm, why not have it for breakfast too?! If anyone you know likes buffalo chicken you really really need to make them this frittata! With just a few simple ingredients- which is also right up my alley- you will have a frittata you can make ahead and then reheat all week for an on the go breakfast. And you know how I roll- this frittata has a bunch of yummy filling and it's not too eggy. Plus, by baking it at this temp you get a nice crust without actually having a crust!
lil carb Buffalo Chicken Frittata- Serves 6
1/4 cup + 3 Tbsp buffalo sauce, I use Franks brand
1 cup cooked chicken breast, shredded, I used rotisserie chicken
1/4 cup finely diced celery, about 1 rib
2 Tbsp finely diced white onion
1/4 cup finely diced celery, about 1 rib
2 Tbsp finely diced white onion
2 oz blue cheese crumbles
1/2 tsp pepper
1/4 tsp salt, more to taste
7 eggs
2 Tbsp half and half OR heavy cream
Spray a 9 inch pie plate with non stick cooking spray.
Preheat oven to 425 degrees.
In a small bowl add in your cooked chicken and 1/4 cup of buffalo sauce and toss until all the chicken is coated in the sauce. Set aside.
Next, whisk together the salt, pepper, half and half (or heavy cream) with the eggs. Set aside.
Add in the celery and onion to your greased pie plate.
Pour in the whisked egg mixture and using a fork mix the celery and onion to coat with the egg.
Then drop in the chicken with your hands so that it is evenly distributed.
Do the same thing with the blue cheese crumbles- adding in as much or as little as you prefer.
Then using a fork gently push down on the cheese and chicken so that it is coated in the egg.
Take the remaining 3 tbsp of buffalo sauce and pour in circles over the top of the frittata. (watch my how-to video above for further clarification).
Bake for 22-25 minutes. Mine takes 23 minutes but your oven may vary. Cook until the center is set.
Let sit for 5 minutes to cool and then dig in and ENJOY!
*Make this ahead of time for an easy breakfast meal prep. Cut your slices and store them in a tuber ware container in your fridge. When you're ready to heat one up microwave for 1 minute 20 seconds and then you are ready to go!
Spray a 9 inch pie plate with non stick cooking spray.
Preheat oven to 425 degrees.
In a small bowl add in your cooked chicken and 1/4 cup of buffalo sauce and toss until all the chicken is coated in the sauce. Set aside.
Next, whisk together the salt, pepper, half and half (or heavy cream) with the eggs. Set aside.
Add in the celery and onion to your greased pie plate.
Pour in the whisked egg mixture and using a fork mix the celery and onion to coat with the egg.
Then drop in the chicken with your hands so that it is evenly distributed.
Do the same thing with the blue cheese crumbles- adding in as much or as little as you prefer.
Then using a fork gently push down on the cheese and chicken so that it is coated in the egg.
Take the remaining 3 tbsp of buffalo sauce and pour in circles over the top of the frittata. (watch my how-to video above for further clarification).
Bake for 22-25 minutes. Mine takes 23 minutes but your oven may vary. Cook until the center is set.
Let sit for 5 minutes to cool and then dig in and ENJOY!
*Make this ahead of time for an easy breakfast meal prep. Cut your slices and store them in a tuber ware container in your fridge. When you're ready to heat one up microwave for 1 minute 20 seconds and then you are ready to go!
Yummo looks good 😋
ReplyDeleteYes! It is SO good!!
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