Step 1 Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Combine the eggs, buffalo sauce, and spices in a large mixing bowl.
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Step 1 Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Combine the eggs, buffalo sauce, and spices in a large mixing bowl.
Step 2 Whisk just until the ingredients are incorporated, add the cauliflower rice (here's how you can make cauli-rice) to the bowl and stir to combine. Fold in the softened cream cheese.
Step 3 Add the pulled chicken to the mixture then transfer to a 9 x 11 inch (23 x 28 cm) baking dish and top with the shredded cheddar cheese.
Step 4 Bake for 45 to 60 minutes, until the eggs are set and the cauliflower is firm. To serve, top with desired toppings.
Step 5Store in an airtight container in the refrigerator for up to 5 days.