Name: Buffalo Chicken Egg Muffins – Low Carb, Gluten Free
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

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

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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

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 2 Egg Muffins
Calories: 238
Fat: 11g