Crockpot Buffalo Chicken Breakfast Casserole | Kevin Wagonfoot
Look, I’m not a morning person. Never have been, probably never will be. But I discovered that if I can dump some ingredients in my crockpot the night before and wake up to something that actually tastes like, well, something I’d want to eat, I’m a lot more likely to stick with my keto routine. This buffalo chicken breakfast casserole does exactly that.
The first time I made it, I was skeptical about mixing buffalo sauce with eggs and cheese. But then I tasted it, and suddenly breakfast didn’t feel like a chore anymore. It felt like I was getting away with something delicious.
Why This Works for Keto
Here’s what makes this work for keto: you’re getting protein and fat from the eggs and cheese, bold flavor from the buffalo sauce that keeps things interesting, and zero guilt because there’s not a carb hiding anywhere. It’s the kind of breakfast that actually keeps me satisfied until lunch, which means I’m not eyeing the office snacks by mid-morning. Plus, it’s slow cooker magic—minimal prep, maximum payoff.
From the cookbook
Keto Slow Cooker Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Crockpot Buffalo Chicken Breakfast Casserole
Crockpot Buffalo Chicken Breakfast Casserole is a flavorful and satisfying low-carb dish, perfect for starting your day with a kick! Packed with tender chicken, egg, and a spicy buffalo sauce, this br
Ingredients
- 1 lb chicken breast, shredded
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce
- 1/4 cup heavy cream
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, eggs, cheddar cheese, buffalo sauce, heavy cream, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
- Pour the chicken and egg mixture into the slow cooker, spreading it evenly.
- Cover the slow cooker with the lid and set it to low. Cook for 4 hours, or until the eggs are set and fully cooked.
- Once done, carefully remove the lid and allow to cool for a few minutes before slicing.
- Serve warm, and enjoy your delicious Crockpot Buffalo Chicken Breakfast Casserole!
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Use rotisserie chicken if you want to cut corners; I do it all the time and nobody judges.
- Don't skip the blue cheese crumbles on top—they're not just a garnish, they're the whole point.
- Make it on Sunday night and you've got grab-and-go breakfasts for days. Thank me Wednesday morning.
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