This recipe comes from the The 21-Day Sugar Detox book by Diane Sanfilippo. The only modification I would make is to add more wing sauce to the egg mixture and chicken if you want a more authentic wing taste.

Print

Buffalo Chicken Egg Muffins

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 2

See Detailed Nutrition Info on

Whole Food. Real Food. Good Food.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts (preferably organic)
• 1 tsp garlic granules
• 1/2 teaspoon Himalayan pink salt
• 1/2 tsp black pepper
• 1/2 cup Tessemae's Wing Sauce, divided, or 2 tbsp other clean-ingredient hot sauce plus 2 tablespoons melted unsalted butter or coconut oil
• 12 large eggs
• 1/4 cup sliced green onions (scallions)
• Himalayan pink salt and black pepper to taste

Instructions

1. 1. Preheat oven to 425 degrees F.
2. 2. Prepare 12 cups of a muffin tin with parchment paper muffin cup liners.
3. 3. Arrange the chicken on a baking sheet and season with the granulated garlic, salt and pepper.
4. 4. Bake for 25 minutes or until cooked through.
5. 5. Working in a large bowl, shred the chicken by pulling the meat apart with 2 forks.
6. 6. Pour 1/4 cup of the wing sauce over the chicken and toss to combine.
7. 7. In a mixing bowl, whisk the eggs, the remaining 1/4 cup wing sauce, green onions, salt, and pepper.
8. 8. Pour the egg mixture into the muffin cups, filling them approximately halfway.
9. 9. Gently spoon about 1/4 cup of the shredded chicken into each muffin cup. Serve any extra chicken alongside the cooked muffins.
10. 10. Bake for 40 minutes or until the muffins rise and become golden brown around the edges.
11. 11. Enjoy!

Notes:

Yields 12 muffins.

Buffalo Chicken Egg Muffins

• 1 1/2 pounds boneless, skinless chicken thighs or breasts (preferably organic)
• 1 tsp garlic granules
• 1/2 teaspoon Himalayan pink salt
• 1/2 tsp black pepper
• 1/2 cup Tessemae’s Wing Sauce, divided, or 2 tbsp other clean-ingredient hot sauce plus 2 tablespoons melted unsalted butter or coconut oil
• 12 large eggs
• 1/4 cup sliced green onions (scallions)
• Himalayan pink salt and black pepper to taste

1. Preheat oven to 425 degrees F.
2. Prepare 12 cups of a muffin tin with parchment paper muffin cup liners.
3. Arrange the chicken on a baking sheet and season with the granulated garlic, salt and pepper.
4. Bake for 25 minutes or until cooked through.
5. Working in a large bowl, shred the chicken by pulling the meat apart with 2 forks.
6. Pour 1/4 cup of the wing sauce over the chicken and toss to combine.
7. In a mixing bowl, whisk the eggs, the remaining 1/4 cup wing sauce, green onions, salt, and pepper.
8. Pour the egg mixture into the muffin cups, filling them approximately halfway.
9. Gently spoon about 1/4 cup of the shredded chicken into each muffin cup. Serve any extra chicken alongside the cooked muffins.
10. Bake for 40 minutes or until the muffins rise and become golden brown around the edges.
11. Enjoy!

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

“When you know better, you do better.”

Egg muffins have been one of our favorite, quick breakfasts. Everyone likes them and the kids can help prepare them and decide what goes in them. If they feel part of the process, they are more likely to want to try and eat the new foods we present to them. These muffins are so versaitle and you can fit them to most anyone’s taste. We often use veggies that are getting ready to go bad — if we have random veggies with only a day or two left, we throw those in so nothing goes to waste. Our favorite has been broccoli, spinach, green onion and chicken sausage (nitrate free & organic). If you prefer not to eat meat, you can simply omit the meat and add more veggies.

If you do choose to add meat to your muffins, one thing to steer clear of is sodium nitrite and sodium nitrate, which is found in a lot of lunch meats, bacon, sausage, and hot dogs. It is a salt that helps to prevent bacterial cultivation of foods and makes them appear fresh.  It can lead to formation of cancer-causing molecules that can result in tumor formation. Both sodium nitrite and sodium nitrate have been linked to significantly increasing the risk of colon and other forms of cancer, so be sure to choose only uncured meat products made without nitrates, and preferably from grass-fed sources.

When we first started making these we used unbleached baking cups and mini baking cups to line our muffins tins. However, they were difficult to remove from the liners. Thus, we started greasing our muffin tins with coconut oil and flouring them with golden flaxseed meal.

We use WEXY Lunch and Munch Snack Bags to store individual servings of muffins, they are biodegradable and BPA Free. You can put 2 muffins in the bag, and grab before you walk out the door. If you prefer them warm you can store them in glass storage containers and reheat them in the morning. Make sure you reheat without the lid. Glass storage containers are best because you do not have to worry about chemicals leaking into your food.

These muffins pair beautifully with fresh fruit, which I make then night before too. This is another dish kids can have input on and help prepare. My 7-year-old loves washing the fruit and cutting the hulls off the strawberries.

Print

Egg Muffins

See Detailed Nutrition Info on

If you use sausage, bacon or ham, make sure it is nitrate/nitrite free. Organic is best.

Ingredients

• coconut oil or paper muffin liners
• 8 eggs (preferably organic)
• 1/8 cup water
• 1/2 lb chicken, ham, or sausage, cooked and cut or crumbled into small pieces
• 2 cups diced vegetables
• 1/4 tsp salt
• 1/8 tsp ground pepper

Instructions

1. Preheat oven to 350℉.
2. Grease 8 muffin cups with coconut oil or line with paper baking cups.
3. Fill any remaining muffin cups with 1" of water, so they do not scorch while baking.
4. Beat the eggs in a medium bowl.
5. Add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.
6. Pour mixture into the muffin cups.
7. Bake for 18-20 minutes.

Notes:

Recipe adapted from the Paleo Plan.

Egg Muffins

coconut oil or paper muffin liners
8 eggs (preferably organic)
1/8 cup water
1/2 lb chicken, ham, or sausage, cooked and cut or crumbled into small pieces
2 cups diced vegetables
1/4 tsp Himalayan pink salt
1/8 tsp ground pepper

1. Preheat oven to 350℉.
2. Grease 8 muffin cups with coconut oil or line with paper baking cups.
3. Fill any remaining muffin cups with 1″ of water, so they do not scorch while baking.
4. Beat the eggs in a medium bowl.
5. Add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.

6. Pour mixture into the muffin cups.

7. Bake for 18-20 minutes.

8. Enjoy!

~ Start a new habit. Have a healthy breakfast each morning. It sets up your metabolism and you are more likely to make healthy choices throughout the day.