Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  1. Preheat oven to 350° Lightly oil a muffin tin.
  2. 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.
  3. Pour mixture into muffin tin.  This should be enough to fill 8 spots.
  4. 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