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I am quite confident that two things and two things alone get me through a Whole30 every time I decide to do one: buffalo sauce and potatoes. I know that potatoes weren’t always allowed on the Whole30 program, and I’m thankful that I found Whole30 after potatoes received the clearance they now have. A Whole30 sans potatoes would be a very sad 30 days indeed. But that’s not what this post is about. This post is about my other Whole30 darling: the delicacy that is Frank’s RedHot Original Cayenne Pepper Sauce.

Their marketing is on point. I really do put that sh*t on everything. Mike and I eat so much of it we buy it at Costco by the gallon. And no, I’m never worried about it going bad before we use it all because we really do go through it that fast. I’m actually salivating right now just typing this paragraph. Okay okay. TMI. You’re not wrong.

Breakfast is the meal I struggle with most on a Whole30. I know that people get sicks of eggs pretty fast. Although this particular recipe obviously focuses on eggs, I think the buffalo sauce and the shredded chicken helps to mix it up a bit. Prevents breakfast boredom while still starting your day off with a ton of protein.

Because I know breakfast can be so hard, this week on the blog is dedicated to Whole30 breakfast ideas! Check back later this week because I’ve got another healthy breakfast recipe coming your way (egg-free this time!) that is a big hit in my house!

thehungryhungryhiker

Buffalo Chicken Breakfast Bites

A protein packed breakfast that offers a little kick in the morning to prevent Whole30 breakfast boredom!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 egg cups
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp avocado oil
  • ½ cup white onion diced
  • ¾ cup chicken breast, cooked, shredded
  • 4 tbsp buffalo sauce divided, check labels for Whole30
  • 1 tsp garlic powder
  • 8 eggs, large
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 tbsp green onions

Method
 

  1. Preheat oven to 350° F. Line a muffin tin with 12 silicone liners or parchment paper liners.
  2. Heat 1 tbsp avocado oil in a small skillet over medium heat. When hot, add the onions and saute, stirring occasionally, for 10 minutes until onions have softened and turned translucent.
  3. While the onions cook, add the chicken breast, 2 tbsp buffalo sauce, and 1 tsp garlic powder to a small bowl and stir to combine. Set aside.
  4. Whisk the eggs with the remaining 2 tbsp buffalo sauce in a medium bowl. Add sea salt and black pepper to taste and whisk to combine.
  5. Split the sauteed onions evenly among the lined muffin tin. Repeat with the shredded buffalo chicken. Pour the egg mixture over the onions and chicken until each cup is almost full. Divide the green onions among the cups. Bake at 350° F for 25-30 minutes until the cups are cooked through and are no longer jiggly. Enjoy hot!