1/2 cup chopped onion
3 cups cut-up cooked chicken
1 box (9 oz) frozen chopped spinach, thawed, well drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1/4 cup Buffalo wing sauce
1 bag (32 oz) frozen diced or shredded hash brown potatoes, thawed
2 cups shredded Monterey Jack cheese (8 oz)
2 cups crumbled blue cheese (8 oz)
BUFFALO CHICKEN-SPINACH BREAKFAST BAKE
- Heat oven to 325°F. Spray 12-inch skillet with cooking spray. Add onion; cook over medium heat 4 minutes, stirring occasionally, until tender. Remove from heat. Stir in chicken, spinach, salt and pepper. In a large bowl, beat milk and eggs with wire whisk; beat in Buffalo wing sauce.
- Spray PYREX® PORTABLES® 3 QUART OBLONG BAKING DISH with cooking spray. Spread half of the potatoes in baking dish. Spread chicken mixture over potatoes. Sprinkle with 1 cup of the Monterey Jack cheese and 1 cup of the blue cheese. Spread remaining potatoes over cheeses. Pour egg mixture over top.
- Bake uncovered 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining cheeses. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes before serving.