Buffalo Chicken Casserole

Preheat oven to 350°F. Combine the eggs, buffalo sauce, and spices in a large mixing bowl. Whisk just until the ingredients are incorporated, add the cauliflower rice to the bowl and stir to combine. Fold in the softened cream cheese, Mayo and Ranch. Add the shredded chicken and 1/2 cup shredded cheddar to the mixture then transfer to a 9 x 13 inch baking dish and top with the remaining cheese. Bake, covered for 25 minutes, then remove and stir. Continue baking for 15-20, or until the eggs are set. Remove the foil and bake for 5 minutes, or until the cheese has browned on the top. To serve, top with desired toppings like blue cheese crumbles, chives, or a drizzle of Ranch.