• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe

Chelsea Joy Eats

menu icon
go to homepage
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Chelsea
      • All About Paleo
    • Recipe Index
    • My Favorites
      • Favorites: Paleo Foods List
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast Recipes

    Mar 27, 2015 · Modified: Mar 9, 2023 by Chelsea Joy · This post may contain affiliate links · This blog generates income via ads

    Buffalo Chicken Sweet Potato Egg Bake

    Sharing content is one of the best ways to support this blog!

    251 shares
    • Share55
    • Tweet
    • Print
    Jump to Recipe·Print Recipe

    I've got to apologize in advance that I don't have more to say today. I'm writing this post quickly before leaving on my vacation and scheduling it for later. Hopefully you understand why I'm in a rush!

    I created this recipe a looong time ago while experimenting with leftovers and egg bakes. Like many of my early creations, I didn't write down the recipe and therefore completely forgot I had made such a thing (even if it was totally delicious). That is, until someone going through my old Instagram photos (from over a year ago) asked for the recipe and I realized I didn't have it.

    Remembering how awesome it was, I decided I'd better test it again and post the recipe this time!

    Buffalo Chicken Sweet Potato Egg Bake (Whole30)

    I'm glad I recreated this egg bake, because I'm pretty sure it's going to become a staple. I love that it's full of protein and carbs, because that makes it perfect for eating after a hard CrossFit workout. I've realized lately that I haven't been eating nearly enough carbs, so I'm really trying to up the ante in that department and make sure I always eat carbs and protein after training.

    Paleo is not by default a low carb diet. I'm not sure where the fear over carbs started. It's true that the SAD (Standard American Diet) features waaaay more carbs than is necessary, but you're cutting out the excess when you cut out grains. Don't fear sweet potatoes! For whatever reason, those who follow paleo are able to shake their fat fears but too many are still hanging on to this fear of carbs.

    Buffalo Chicken Sweet Potato Egg Bake

    Back to the egg bake. It tastes great cold or reheats well - just another reason it's great for postworkout. I made a batch on the weekend and ate it throughout the week, and it tasted great every time!

    It's also incredibly versatile. Don't have chicken on hand? Use pulled pork instead. You can omit the hot sauce and ghee if you're not a "buffalo" fan. If you want to make this a more well-rounded meal rather than a postworkout snack, add some greens or finely chopped veggies. The power is in your hands! 🙂

    Enough blogging. Time to give the kitties long, long hugs before leaving them for 5 days. It's the hardest part of vacation, folks. For real.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Buffalo Chicken Sweet Potato Egg Bake

    ★★★★★ 5 from 1 reviews
    • Author: Chelsea at Do You Even Paleo
    • Prep Time: 5 minutes
    • Cook Time: 40 minutes
    • Total Time: 45 minutes
    • Yield: 4-6 servings 1x
    • Category: Breakfast
    • Method: baked
    Print Recipe
    Pin Recipe

    Description

    This unusual-sounding breakfast combo is crazy addicting, and only uses 5 ingredients!


    Ingredients

    Scale
    • 1 cup shredded cooked chicken (~1 chicken breast)
    • ¼ cup hot sauce
    • 2 tablespoons ghee, melted
    • 1 cup cooked sweet potato
    • 8 eggs

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a small bowl, add hot sauce and ghee to shredded chicken breast. Set aside.
    3. In a medium bowl, whisk eggs. Add sweet potato and whisk until relatively smooth (there might be some sweet potato clumps, but that’s fine). Finally, add the chicken and stir to incorporate.
    4. Pour into a loaf pan. Drizzle with additional hot sauce if desired and bake for 30-40 minutes or until eggs are cooked through.

    Keywords: Buffalo Chicken Sweet Potato Egg Bake

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    More Breakfast Recipes

    • Paleo Seafood Omelette with Hollandaise Sauce | DoYouEvenPaleo.net
      Low Carb Seafood Omelette with Shrimp and Hollandaise Sauce
    • Flourless sweet plantain cake frosted with coconut whipping cream and fresh berries
      Flourless Sweet Plantain Cake with Eggs
    • Stack of protein powder pancakes with fresh strawberries and maple syrup
      Strawberry Protein Powder Pancakes with Banana (Gluten Free)
    • BLT Breakfast bowl with kale, bacon, avocado, tomato, and soft-boiled eggs
      BLT Breakfast Bowls (Low Carb)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jessica says

      July 19, 2015 at 3:56 pm

      I doubled the chicken and sweet potato, and this is going to be my breakfast for the week! I'm super excited about it 🙂

      Reply
      • Chelsea says

        July 20, 2015 at 8:34 am

        Hooray! That's one of my favorite things about breakfast bakes - easy meals throughout the week! Thanks for giving it a try, Jess! <3

        Reply
      • Stacy says

        March 21, 2016 at 1:17 pm

        What size pan did you use for doubling it??

        Reply
        • Chelsea says

          March 21, 2016 at 2:06 pm

          To double it, I would probably use 2 loaf pans. I haven't tried it, but you might also be able to use a square baking pan - if you do that, though, you might need to decrease the cooking time slightly since the egg bake isn't as thick this way.

          Reply
    2. Stacy says

      March 21, 2016 at 1:16 pm

      I've got this on my menu this week. But I want to omit the hot sauce mixture. Have you tried it with any other sauce creation?? Is it too bland/dry without it??

      Reply
      • Chelsea says

        March 21, 2016 at 2:04 pm

        Stacy,
        While omitting the hot sauce mixture is a pretty substantial change to the recipe (it's not "buffalo chicken" without the hot sauce), I'm guessing the end result wouldn't be too dry. I've never tried it without the hot sauce or a substitute sauce, so I can't remark on the flavor in the end.

        Thanks for stopping by!

        Reply
    3. Nancy says

      July 16, 2016 at 1:30 pm

      I'm not a fan of hot sauce either, but I think 1/4 cup of salsa with 1/4 to 1/2 tsp of hot pepper flakes would be pretty tasty. I already got my groceries for this week, so I'll try this in a week or so.

      Reply
      • Chelsea says

        July 18, 2016 at 8:32 am

        Let me know how you like it with salsa! I haven't tried that before 🙂

        Reply
    4. Dorena Belle says

      July 18, 2018 at 10:28 am

      What an awesome breakfast! !! I didn't have any sweet potatoes on hand so I used canned pumpkin... it worked perfectly! Can't wait to try it wit the sw. pot. I think the sweetness would be good in this too. This may be breakfast, lunch and dinner! !!!

      ★★★★★

      Reply
      • Chelsea says

        July 26, 2018 at 10:04 am

        Pumpkin is such a great idea! I have a can of pumpkin on hand too...I may have to try that next time. Thank you, Dorena!

        Reply
    5. LB says

      February 02, 2021 at 8:11 am

      How did you cook the sweet potatoes?

      Reply
      • Chelsea says

        February 02, 2021 at 11:33 am

        Hello! Everyone has their favorite way, which is why I didn't specify in the recipe. But what I tend to do is prick the sweet potatoes all over with a fork or knife to break the skin, wrap in aluminum foil, and bake at 400 degrees F for about 40 minutes (depending on how big the sweet potatoes are) until they're cooked through! The skin should come off very easily. 🙂

        Reply

    Primary Sidebar

    Woman in athletic wear leaning on a kitchen counter while holding a cup of coffee

    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo).

    Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

    Trending Recipes

    • Closeup of shredded chicken in a dutch oven
      Easy Dutch Oven Shredded Chicken
    • Stack of gluten free plantain pancakes with syrup
      The Best Plantain Pancake Recipe
    • Crazy Easy Pan-Fried Plantain Patties | DoYouEvenPaleo.net
      Crazy Easy Pan-Fried Plantain Patties
    • How to Build an Epic Gluten Free Charcuterie Board
      How to Build an Epic Gluten Free Charcuterie Board

    Fourth of July Recipes

    • Simple German Potato Salad Recipe
      German Potato Salad Recipe
    • Easy Paleo Peach Barbecue Sauce | DoYouEvenPaleo.net
      Easy Peach Barbecue Sauce
    • Paleo Grilled BBQ Chicken Drumsticks | DoYouEvenPaleo.net
      Grilled BBQ-Rubbed Chicken Drumsticks
    • Greek-Rubbed Grilled Chicken Thighs arranged on a bed of arugula next to grilling tongs
      Greek-Rubbed Grilled Chicken Thighs
    • Sticky sweet pork ribs garnished with sesame seeds
      Sticky-Sweet Pork Ribs (on the Grill or in the Oven)
    • Brats with Grilled Onions & Peppers | DoYouEvenPaleo.net
      Brats with Grilled Peppers & Onions

    Me, In Your Inbox:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate and affiliate with companies I love, I earn from qualifying purchases. Thank you for helping me keep going!

    Copyright © 2023 Chelsea Joy Eats

    251 shares