Buffalo Chicken Frittata
Step up your brunch game with this quick and easy Buffalo Chicken Frittata. A combination of juicy shredded buffalo chicken and sauteed aromatic vegetables are baked into fluffy eggs to make this delicious paleo and Whole30 egg bake.
This should come as no surprise, but I love buffalo sauce. I put it on everything, and I am not stopping anytime soon, so here’s another buffalo recipe for my fellow buffalo flavor fans. I give you the buffalo chicken frittata.
This super simple dairy-free frittata recipe uses pre-cooked and premade buffalo sauce, so it comes together in a cinch. The best part? This buffalo chicken frittata is made with wholesome, paleo ingredients, perfect for enjoying during a Whole30.
The New Primal offers a line of FANTASTIC Whole30 approved buffalo sauces, but if you have a homemade buffalo sauce recipe you love, by all means -use it!
🥚 Key Ingredients
- Ghee – Greasing your cast iron with ghee gives the eggs a rich, buttery flavor. You can also use grass-fed butter if you’re okay with dairy.
- Celery & Shallots – add flavor and texture to the egg bake.
- Eggs – You’ll need a dozen fresh eggs.
- Cilantro – for subtle fresh, herb flavor.
- Cooked Chicken Breast – This is a great recipe for leftover rotisserie chicken or chicken breasts.
- Buffalo Sauce – Fortunately, there are plenty of store-bought Whole30 compliant buffalo sauces to choose from. As always, double-check the ingredients.
- Green Onion – for a vibrant garnish and taste.
- Salt & Pepper – enhances every tangy and fiery flavor.
📖 How To Make a Buffalo Chicken Frittata
1️⃣ Prepare for baking.
Preheat your oven to 375F. Grease a cast iron pan.
2️⃣ Saute celery and shallots.
Add ghee to a pan and heat over medium-high heat. Add the celery and shallots and saute until the veggies soften (5 to 7 minutes).
3️⃣ Whisk eggs and veggies.
Whisk the eggs, salt, and pepper together in a large bowl. Then, add sauteed celery and shallots, and cilantro.
4️⃣ Mix chicken with sauce.
In a separate bowl, shred the chicken and mix with buffalo sauce.
5️⃣ Assemble frittata.
Pour the egg mixture into your greased cast iron, and then drop the buffalo chicken into the egg, dispersing evenly. Swirl the remaining buffalo sauce over the top.
6️⃣ Bake and cool.
Transfer to your preheated oven and bake until the egg is cooked through (25 to 35 minutes). Let cool for 10 minutes before slicing. Serve with cilantro and green onions (hot or cold).
🧑🍳 Chef’s Tips
- Chop veggies small – You don’t want any bites to be overpowered by a big chunk of shallot or celery.
- Cook add-ins first – The celery and shallots need to be sauteed first. Otherwise, they may release moisture into the frittata and make it mushy.
- Avoid overbaking – When the edges start to lightly brown, and the center is warm and fluffy, it’s done.
- Serve at any temperature – This buffalo chicken frittata tastes great cold, warm, or at room temperature (it’s great for on the go).
Add cheese – If you’re cool with cheese, feel free to add about a cup to the whisked egg mixture. Cheddar, white cheddar, and gouda are good options. You can also bake blue cheese crumbles on the top. YUM.
Drizzle ranch over the top – Finish the frittata with a drizzle of cool, creamy ranch over the top. If you like a lot of spice, try habanero ranch.
Buffalo chicken frittata “muffins” – Make mini versions by baking the egg mixture in silicone baking cups at 350 degrees for about 20 minutes.
🍽️ Serving Frittata
Buffalo chicken frittata is great for breakfast, lunch, and dinner. It pairs with just about anything, but here are a few ideas:
- Breakfast/Brunch: fruit salad, breakfast potatoes, buffalo roasted potatoes, toast, hash browns, etc.
- Dinner: simple green salad, roasted asparagus, baked sweet potato, smashed potatoes with garlic aioli, etc.
🧊 Storing & Freezing
Storing: Layer chicken frittata slices in an airtight container or resealable bag and store in the fridge for 3 to 4 days.
Freezing: To freeze, wrap slices individually in a couple of layers of plastic wrap. Place the pieces in a freezer-safe bag or container and keep them in the freezer for up to 3 months.
If you can tolerate dairy, feel free to add dairy. It will make the eggs creamier. Use about a 1/4 cup of milk per dozen eggs in a frittata as a rule of thumb.
Beating the eggs until they are just blended makes the frittata rise into a soft, fluffy egg bake. Overbeaten eggs won’t rise as much.
You most likely overbaked the eggs. When the edges start turning golden brown and the center no longer wiggles, remove the pan from the oven and let it rest in the pan to finish cooking.
More Healthy Breakfast Recipes
Mexican Breakfast Hash
Leftover Stuffing Breakfast Casserole
Instant Pot Breakfast Casserole with Potatoes
Prosciutto Egg Cups
Buffalo Chicken Frittata | Paleo & Whole30
- 1 cart iron skillet
- 1 tablespoon ghee
- 2 stalks celery small dice
- 2 shallots chopped
- ¼ cup cilantro chopped
- 1 dozen eggs
- 2 cups cooked chicken breast
- ½ cup buffalo sauce divided in half
- 1 green onion chopped
- Pre-heat the oven to 375F and grease a cast iron skillet well. Set aside.
- Heat ghee in a pan over medium-high heat. Add celery and shallots and saute until soft (5 to 7 minutes).
- In a large bowl, whisk a dozen eggs with salt, and pepper. Add the sauteed vegetable mixture and stir.
- In a separate bowl, shred chicken breast and stir in desired amount of buffalo sauce.
- Pour the egg mixture into the prepared cast iron, and drop the shredded buffalo chicken in, dispersing evenly.
- Swirl remaining buffalo sauce on top and bake in preheated oven for 25 to 35 minutes or until cooked through.
- Let cool for at least 10 minutes. Enjoy or hot or cold!