Buffalo Chicken Egg Muffins - For those who love all things buffalo sauce related. A fun way to jazz up those boring morning eggs.
Buffalo Chicken Egg Muffins. Which came first, the chicken or the egg? In this recipe it doesn't matter, because you get both at the same time. I am a huge fan of all things buffalo wing sauce related. I love that spicy, vinegary combination. Even better that it has no carbs! Egg muffins are one of my favorite ways to be prepared with a quick and easy breakfast option throughout the week. I like to make a couple different batches on Sunday and then just heat and eat on those busy week day morning!
Check out some of my other favorite egg muffins recipes:
Check out some of my other favorite buffalo wing inspired recipes:
- Buffalo Blue Cheese Meatballs
- Boneless Buffalo Wings
- Buffalo Ranch Dressing
- Spicy Buffalo Roasted Nuts
- Buffalo Chicken Deviled Eggs
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Buffalo Chicken Egg Muffins – Low Carb, Gluten Free
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 4 Servings 1x
Description
Ingredients
Scale
- 8 large eggs
- 6 oz chicken, cooked and chopped
- ¼ cup blue cheese crumbles (omit cheese to make it paleo)
- 3 tbsp Buffalo Wing Sauce
- 2 green onions, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- sea salt and black pepper, to taste
Instructions
- Preheat oven to 350° Lightly oil a muffin tin.
- In a large mixing bowl, fork whisk eggs. To the eggs, add chicken, blue cheese crumbles, buffalo wing sauce, green onions, celery, garlic, sea salt and pepper. Mix until all ingredients are well incorporated.
- Pour mixture into muffin tin. This should be enough to fill 8 spots.
- Bake 20 minutes or until fluffy and golden brown on top.
Notes
Per Serving - Calories: 238 | Fat: 11g | Protein: 27g | Carbs: 2.5g
Nutrition
- Serving Size: 2 Egg Muffins
- Calories: 238
- Fat: 11g
