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!
Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:
Check out some of my other favorite egg muffins recipes:
- Chicken Pot Pie Egg Muffins
- Taco Egg Muffins
- Ham and Swiss Egg Muffins
- Reuben Egg Muffins
- 28 Garb and Go Egg Muffin 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
Print
Buffalo Chicken Egg Muffins – Low Carb, Gluten Free
-
Prep Time: 15 minutes - Cook Time: 20 minutes
- Total Time: 35 minutes
-
Yield: Makes 4 Servings
Print Recipe
Pin RecipeDescription
Ingredients
- 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
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
katie says
These look awesome, can’t wait to make a big batch for breakfast next week! I just stumbled upon your website, and I want to try everything! Thanks!
Mary Jo W. Gantt says
My husband and I have had a lot of experience with the low carb life-style. In recent months have gotten way off track and can see the need to get back on track. Made these and added an extra 1 1/2 tablespoon of wing sauce, along with 2 tablespoons diced pickled jalapeño (no fresh on hand) to mimic our favorite wing sauce. Also added 1/4 cup grated sharp Cheddar. They were delicious! My work days start very early and this will be a great option since cooking before I leave for work at 4a.m., isn’t ever an option. Can’t wait to try more of your recipes.
haley w says
do these freeze well?