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Buffalo Chicken Egg Muffins

Buffalo wings. I’m not sure if there is a food in this world I like more than buffalo wings. Well, maybe chocolate. But wings are close behind.

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So when I saw this recipe for buffalo chicken egg muffins, and it was HEALTHY, I thought I’d died and gone to Heaven. Buffalo chicken for breakfast?!! I’m in!

Here’s what I did:

  • 3/4 lb. boneless, skinless chicken thighs/breast
  • 1/2 tsp. garlic powder (I just shook some all over the chicken)
  • sea salt & black pepper to taste
  • 1/4 cup Wing Sauce (I prefer Frank’s, but use whatever)
  • 6 large eggs, whisked
  • 2 Tbsp. green onions/scallions, sliced
  • sea salt & black pepper to taste

1. Preheat the oven to 425.
2. On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through. (***this would really work great with leftover baked chicken, but I didn’t have any.)
3. Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside. (I didn’t measure my sauce, I just dumped it in to cover the chicken 🙂 )
4. In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
5. Pour the egg mixture into muffin tins (spray with Pam or oil them first!) to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
6. Bake for approximately 20-30 minutes or until the muffins rise and become golden brown around the edges.

This made 9 muffins for me. And in our household of 4 people, they didn’t last until lunch. According to MyFitnessPal, this is the nutrition info for one muffin:

Calories: 114
Carbs: 1g
Fat: 8g
Protein: 11g
Fiber: 0
Sugar: 0



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