BUFFALO CHICKEN EGG MUFFINS {SUGAR FREE, GLUTEN FREE, PALEO, HIGH PROTEIN}

These egg muffins are an excellent portable breakfast, with a kick.  They’re sugar free, gluten free, paleo, high protein, the list goes on.

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Keep them in the fridge and grab a couple on your way out the door in the morning.

Here’s what you’ll need-

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INGREDIENTS:

Makes 9 Muffins

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  • 6 Eggs
  • 3 Tbsp Green Onion, Chopped
  • 3 Tbsp Franks Red Hot Sauce
  • 2 Tbsp Coconut Oil
  • 2 Large Chicken Breasts, Baked and Shredded
  • Salt and Pepper
  • 3 Tbsp Tex Mex Cheese, Shredded
  • Parchment Paper Muffin Cups (This is important so they don’t stick to the cups or pan)

DIRECTIONS:

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  1. Preheat oven to 425.
  2. Heat the coconut oil in the microwave until melted, and add hot sauce.
  3. In a medium bowl, mix the shredded chicken with half of the hot sauce and coconut oil until coated.
  4. In another bowl, whisk the eggs, then add other half of hot sauce and coconut oil, green pepper and salt and pepper to liking.
  5. Add parchment paper cups into muffin tins, then divide chicken mixture amongst each tin. Then add the egg mixture on top.  Sprinkle with cheese.
  6. Bake for about 20 minutes, or until the muffins rise and are golden brown.

 

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Here is the recipe and directions to pin or save to your phone/computer-

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