I’ve mentioned before about how I like to cook up a bunch of food on the weekends so I don’t have to worry about it during the week. Well, breakfast is the one thing I always prep on the weekend regardless of how busy I am or how lazy I feel like being. I can always use leftovers from dinner to pack lunches for the next day, but I don’t want to make something totally new for breakfast after cooking dinner. Who has time for that?
Sometimes I’ll do something simple like hard boil a bunch of eggs and cook up some bacon; sometimes I’ll make a big batch of soup (ya, I eat soup for breakfast); but sometimes I want something a little more exciting that’s still just as easy. Enter these Buffalo Chicken Egg Muffins. I first saw this recipe on the Balanced Bites website but I didn’t try it until I bought the 21 Day Sugar Detox book and did the program (which I highly recommend if you have issues with blood sugar regulation or sugar cravings).
I originally made these egg muffins for my husband. Being a huge fan of wings, I figured he’d love them. And he did, but since I loved them so much he only got to eat a couple of them. (I’m not the best at sharing). They are the perfect make ahead breakfast: they are easy to prep ahead of time, they are super portable, and they are incredibly delicious!
I wish I could have come up with this recipe myself, but alas I’m not that talented. You can find the recipe here. After having made the recipe a few times I made a few alterations:
- To have enough for breakfasts for the week, double the recipe
- Tessamae’s Wing Sauce, Paleo Chef Wing Sauce, and Frank’s Red Hot all work great
- Bake at 350º for 35 minutes (mine burned a little at 425°)
I hope these muffins help to make your work weeks a little easier!
In vibrant health,