Buffalo Chicken Frittata (or Egg Cups) Recipe

Buffalo Chicken Frittata (or Egg Cups) Recipe
Staff Writer

I was at the grocery store and found myself stopping at Buffalo Wing Sauce (I used an all natural) and immediately thought about making a frittata. (I do that often). Immediately walking to the meat I just asked for a small double breast of boneless chicken. (Mine was actually .60).

I don’t mind dairy, therefore you will find gorgonzola as an ingredient. If you are following the Paleo diet, then you can omit but this is a gluten-free breakfast. I also added three scallions because I can’t have enough but you can add less.

You may notice that I make frittata’s often. Yes — I do. You can be extremely creative and best part everything is done in one pan. I like easy cleanup. You can also make this in muffin tins — just use a parchment paper liner. They seem to work best! I am thinking about making these as "Buffalo Chicken Bites" the next time we entertain. How cute and delicious will these be for my friends! I will use my mini-muffin tins — I can’t wait…. YUM…

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6
Servings
85
Calories Per Serving
Deliver Ingredients

Notes

Cindy’s Tip: This works great using leftover chicken (thighs or from a roasted chicken. Just shred and coat with wing sauce then add into the egg mixture. Enjoy

Note: If you want to make this as muffins then divide mixture and bake at 350 degrees for 25-30 minutes.

Ingredients

  • 1/2 Pound boneless chicken breast, cut into cubes
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper
  • 2 Tablespoons buffalo wing sauce
  • 2 Teaspoons olive oil
  • 8 large eggs
  • 2 Tablespoons water
  • 1 Tablespoon and 1 teaspoon Buffalo wing sauce
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper
  • 2-3 scallions, sliced
  • 2 Tablespoons gorgonzola, optional
  • Olive oil or cooking spray

Directions

In a medium bowl, add cubed chicken, salt, pepper, and wing sauce. Coat chicken well.

In a 10-inch nonstick oven-safe sauté pan set over medium heat. Once heated add in chicken and let cook for about 7 minutes; turning often. Take off heat and let cool. Once cook shred.

In a medium bowl add the eggs and whisk. Continue whisking and add in the remaining ingredients. Add in chicken.

Clean and wipe down the same pan and set temperature to medium heat. Once heated add in olive oil or coat with cooking spray.

Preheat broiler.

Add the entire egg and chicken mixture into the pan and let cook until the bottom starts to brown (about 3 minutes). Take a rubber spatula and run between the pan and frittata and loosen up a little from the pan.

Add to the oven and broil for 3 minutes or until the top begins to brown.. (NOTE: Do not walk away from the oven. You want to keep an eye on the broiler).

Take out of the oven (using mits) and let cool for a minutes then using the same rubber spatula loosen and move to a board to cut and serve!

Cindy’s Tip: This works great using left over chicken (thighs or from a roasted chicken. Just shred and coat with wing sauce then add into the egg mixture. Enjoy

Note: If you want to make this as muffins then divide mixture and bake at 350 degrees for 25-30 minutes.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
25mg
8%
Carbohydrate, by difference
4g
3%
Protein
8g
17%
Vitamin A, RAE
14µg
2%
Calcium, Ca
16mg
2%
Choline, total
28mg
7%
Folate, total
12µg
3%
Magnesium, Mg
13mg
4%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
93mg
13%
Selenium, Se
10µg
18%
Sodium, Na
233mg
16%
Water
35g
1%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.