Hi Everyone! I hope you are having a wonderful start to your week! I thought this was a perfect time to get this recipe up as its in the midst of Football Playoff Season, plus spicy food is great during winter to warm you up! I am a huge lover of all things Buffalo. I have even gone to the Anchor Bar in Buffalo, NY to try to Original Buffalo Wing Sauce! Its totally worth it, especially their BBQ. Try it! Anyways, I thought a Buffalo Chicken inspired breakfast was a great day to start the day. Delicious, filling, and TOO easy to make! Seriously, it was about 10 minutes of prep for a whole week of breakfast!
BUFFALO CHICKEN FRITTATA
Servings: 5 | Calories per Serving: 119
✥ 5.5 Ounces of Shredded Chicken
✥ Half a Medium Yellow Onion
✥ 1/4 Cup Peas
✥ 1 Jalapeno Pepper
✥ 1 Vine Tomato
✥ 3 Garlic Gloves
✥ 5 Eggs
✥ 1/4 Cup Fat Free Organic Milk
✥ 1/4 Cup Franks Red Hot
✥ Black Pepper
✥ Preheat your oven to 400 degrees.
✥ Cook your chicken. Personally, I put mine in the crockpot the night before with some water. Chicken, water, in a crockpot over night. It doesn’t get easier than that.
✥ Take your shredded chicken and lay it evenly in the bottom of a circular pan.
✥ Next, chop your onion, jalapeno, and tomato.
✥ Layer the onion, peas, jalapeno, then tomatoes on top.
✥ In a bowl, whisk together the eggs, milk, and buffalo sauce.
✥ Add pepper to the mix and whisk again.
✥ Pour over your chicken and veggies.
✥ Sprinkle paprika on top.
✥ Cook for 25 minutes.
✥ Cut into 5 pieces, like a pie.
✥ Bada Bing! You’re done! 🙂 You have got breakfast for the whole week!