BUFFALO CHICKEN EGG CUPS
I was flipping through facebook a while ago and came across Diane Sanfilippo’s Balanced Bites site. I love her book Practical Paleo and the thoughtful way she has implemented 30 day plans for almost anyone who is looking for something specific. Her book is a great paleo resource as well as a wonderful cookbook. On her Facebook page, she had a recipe for Buffalo Chicken Egg Muffins and I was intrigued. I have made veggie egg muffins and sausage egg muffins, but had never embarked on a buffalo chicken egg muffin adventure before. So with her recipe as inspiration, I made the muffins, but with little changes to suit my hot N spicy taste buds. I used ground chicken instead of shredded and added 4 cups of spinach to up the veggie count. I also like a little more hot sauce. These are delicious and when made ahead, an easy breakfast to grab on the go. These are also Whole30 compliant in the event you are doing a 30 day challenge.
1 lb ground chicken
1 onion, chopped
3 cloves garlic, chopped
1 dozen eggs
1 t. garlic powder
1/2 t. Penzey’s California seasoned pepper or plain black pepper
4 T. Kerrygold butter (clarified if doing a Whole30) or ghee
1/3 Cup Frank’s Red Hot hot sauce
4 cups spinach (or 4 big handfulls)
1 bunch green onions, sliced
In a frying pan, saute ground chicken with chopped onion and garlic till cooked through. Set aside to slightly cool. In a large bowl, blend together 1 dozen eggs, garlic powder and pepper. Slowly add the chicken mixture stirring into the eggs to temper the egg mixture slightly.
Recipe inspiration courtesy of Diane Sanfilippo of Balanced Bites.