This recipe will be included in my new book The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally, releasing in October 2013!
buffalo chicken egg muffins
Pack an extra protein punch into your morning with these savory egg muffins!
grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free • 21DSD
PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)
NUTRITION INFO: coming soon!
Ingredients:
For the chicken:
- 3/4 lb boneless, skinless chicken thighs (or breast)
- 1/2 tsp garlic powder
- sea salt & black pepper to taste
- 3 tablespoons + 2 tablespoons Frank's RedHot Sauce (or use another clean-ingredient hot sauce*), divided
- 3 tablespoons melted butter or coconut oil
- 6 large eggs, whisked
- 2 tablespoons green onion/scallion, sliced
- sea salt & black pepper to taste
Preparation:
- Preheat the oven to 425F.
- On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
- Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour 3 tablespoons hot sauce and the melted butter over the chicken and toss to combine and set it aside.
- In a small mixing bowl, whisk the eggs, 2 tablespoons of hot sauce, green onion, sea salt, and black pepper.
- Pour the egg mixture into parchment cup lined (Without liners, I can't guarantee these won't stick even to a well-greased pan –these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it's evenly distributed. Serve any extra chicken alongside the cooked muffins.
- Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.
*My favorite organic gluten free hot sauce is from Arizona Gunslinger – chipotle habañero!
Yes, you can enjoy this recipe while on the 21-Day Sugar Detox!
Note: I earn a small commission if you use the links in this post to purchase the products mentioned. I only recommend products I would use myself or that I recommend for clients in my practice or at workshops. Your purchase helps support my work in bringing you real information about nutrition and health.
Comments 72
Can the Tessemae Wing Sauce be bought online anywhere, because I’m not finding it and it doesn’t appear to be for sale in Florida.
Their website has online ordering- did you click to their site?
I was just trying to figure out what to make with the leftover chicken in my refrigerator. This looks like a great way to use leftovers and one less step in the recipe. Also, I think they sell Tessemae at Whole Foods, buy I’m not sure if they carry the wing sauce or just their dressings. Thanks for the great recipe!!!
Tessemae’s is sold exclusively in WholeFoods or online on their website. It is amazing! Try mixing the ranch and buffalo with this recipe… It’s unreal!
Is there a printer friendly version to print this out properly?
We’re working on that for the website- soon, but not yet, sorry!
Diane! I love you and I love the look of this recipe! I am giving the 21 DSD a 2nd go (1st attempt was a miserable failure) starting Monday and I think a batch of these neet to be whipped up this weekend.
Thanks for being fantastic!
I made a doulbe batch of these yesterday and… WOWZA. They are so good. I had heard of Tessamae’s, but hadn’t bought it until this weekend to make this recipe. I’ve literally gone through half the bottle since yesterday. Granted, part went to the recipe, but a lot has gone to… everything else I’ve consumed. I have a feeling this recipe will be a new staple recipe going forward since pretty much every meal I make has to be portable!
I just might add bacon to these next time!
Mmmmmm i love skinny recipes! It’s the little things that make a big difference and still allow you to enjoy foods you like. I’d almost consider that a Random Act of Wellness. I’ve been really into trying to incorporate little acts of wellness into my life. I was actually initially inspired to by veria.com/randomacts. Really awesome perspective.
These are sooooo good! Thanks for the great recipe!
These look great. How would you suggest storing them and reheating them for an on the go breakfast?
I pop things in my toaster oven for a few minutes to reheat them.
Not sure what happened when I made them, but they weren’t great at all. Kind of disappointed since I love your other recipes! All I could think was…where is the cheese? And I know I should have!!
Well, if you can eat cheese maybe add some. Did you use the same sauce I used? What was off about them for ya?
did you mean to list the wing sauce twice?
I’ll edit that sorry!
thanks! I’m making this now…I accidentally doubled the garlic. It’s smelling POTENT in here but I can’t wait 🙂
LOL!
It won’t be bad- with egg bakes I find that more seasoning is better, otherwise they’re bland.
Have you tried making this as a casserole? BTW, these are fantastic!
I haven’t but great idea!
Can you freeze these after their cooked?
I don’t know if they’ll hold up- but as a casserole I bet it would be okay.
Great, I happened to double the recipe and made half muffins and half casserole! They’re delicious by the way, thank you!
Cassidy, have you tried freezing these? I was going to ask the same question. Thanks!
I notice that there is no cheese in this recipe but the photos look like they have cheese on top. Am I mistaken?
Nope, no cheese!
So I hate eggs, but I’m really really trying! I can do your muffins (pumpkin, also lemon-blueberry) in PP. Could I add coconut flour like in those recipes so I don’t feel like I’m eating eggs?! Thanks! Excited for the January 21 DSD!
How long would you say these last in the fridge?
Maybe 3-4 days.
I make a batch (one dozen) on Sunday and eat 2 each morning throughout the week. The last 2 are just as good as the first 2. I wouldn’t keep them in the fridge longer than that, though
These are amazing. I made these for breakfast this weekend for a group with diverse likes, and they were a hit!! The Tessamae’s has/adds a really nice flavor.
Has anyone ever made these in the mini muffin pans? Just wondering how long they should cook and how they turned out.
Would regular cupcake baking cups work with this recipe or would I have a big mess?
These do not stick in a well-oiled non-stick muffin tin – no liners necessary! I make a batch every week and have not had a problem
Thanks Megan!
Can you freeze these?!?
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Can I use Sirachi sauce instead?
You can definitely try it!
Do you have nutritional information?
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did anyone find 40 mins way too long in the oven??
yes
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These are awesome! Do you have a link to the macronutrients and calories? thanks!
We do but we have to re-link it up for ya!
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Absolutely delicious! Great recipe. Thank you for sharing.
This sounds delicious. So excited to bake this 🙂
These are so filling and delicious!!
I made these and EVERYONE LOVED THEM. My office staff are making them by the dozen and they aren’t even following 21DSD.
Thank you for the recipe
Author
So glad!!