Buffalo Chicken Egg Muffins

Prep Time: 15 minutes. Cook Time: 20 minutes

Yield: Makes 4 Servings

Serving Size: 2 Egg Muffins


8 large eggs

6 oz chicken, cooked and chopped

¼ cup blue cheese crumbles

(omit cheese to make it paleo)

3 tbsp Dunn Right Buffalo Sauce

2 green onions, chopped

1 rib celery, chopped

1 clove garlic, minced

sea salt and black pepper, to taste

Preheat oven to 350° Lightly oil a muffin tin.
In a large mixing bowl, fork whisk eggs. To the eggs, add chicken, blue cheese crumbles, buffalo sauce, green onions, celery, garlic, sea salt and pepper. Mix until all ingredients are well incorporated.

Pour mixture into muffin tin.

This should be enough to fill 8 spots.

Bake 20 minutes or until fluffy and golden brown on top

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