Yep- you heard that right…Buffalo Chicken Egg Muffins that are PALEO! I could eat these for breakfast, lunch, and dinner! They really are THAT good!
Before I get to the good stuff (aka- the recipe), I just thought I would take a moment to apologize for abandoning you guys over the past few months. I’m sure I don’t have to tell most of you how crazy summers can be with kids at home. I felt like I went from “Busy Paleo Mom” to “Busy Paleo Mom Pulling Her Hair Out”! Thankfully, it is September again and I get to happily wave goodbye as the bus takes 2 of my children away each day! It really is a wonderful feeling!
Now back to food! On top of these muffins being delicious, they make for a very easy and quick breakfast on school mornings! Thank you to Milissa from my 9AM “Mom Squad” at the box for introducing me to this one!
Buffalo Chicken Egg Muffins by Balanced Bites
I tweaked this recipe quite a bit…here’s how I made it:
- 1(12.5 oz) can of chicken (I use the one from Trader Joe’s- just read your labels!)
- 10 eggs, beaten
- 1/4 cup grass-fed butter (or coconut oil), melted*
- 1/4 cup hot sauce (I used Frank’s- again read your labels!)
- 1 teaspoon garlic powder
- 2 tablespoons green onions, chopped
- sea salt and pepper to taste
3 little bowls! So simple!
- Preheat oven to 400 degrees F
- Get out 2 mixing bowls and a measuring cup
- In one bowl, break up your canned chicken and mix with garlic powder
- In the other bowl, mix together your eggs, green onions, salt and pepper
- Melt your butter (or coconut oil) in the microwave…yes, cavemen used microwaves! Once melted, fill your measuring cup the remainder of the way to the 1/2 cup line with hot sauce. Whisk together.
- Divide the hot sauce concoction evenly between your 2 bowls (the egg bowl and the chicken bowl).
- Spray liners in your muffin pan** and distribute egg mixture evenly between the 12 muffin liners. Then spoon the chicken mixture in the center of each muffin. It doesn’t have to be perfect. The egg will puff up around it!
Just plop that chicken in!
- Bake for approx. 25 min.
- Devour…hot, cold…it doesn’t really matter!
*The original recipe calls for coconut oil, I thought it was coconut overkill. so I prefer the butter. Do whichever you prefer.
**These puppies stick! So use parchment or foil liners (I know foil is the devil, but they work great!) Or the Pampered Chef stoneware muffin pan works great too! Just don’t assume you can get by using regular paper liners or spray your muffin pan…you will be swearing me!
I know…I’m sure you have felt abandoned! To be honest, I have been obsessed with the Crossfit Open over the past month. It was such a great event to be a part of. I love how it pushes you outside of your comfort zone and forces you to do things that you wouldn’t normally do. Then again, I also hate how it makes you feel much more sucky (yes, that’s a word!) at things that you thought you were okay at. Let’s just put it this way, my list of “things to work on” grew exponentially over the course of this season’s Open. With all that said, I would like to give a shout out and congrats to my box for placing 13th in our region and qualifying for Regionals for a third year! Nice Job Crossfit AMRAP! How did you do? I would love to hear from you about your Open experiences!
Now on to an amazing recipe that will hopefully help you to forgive me…Chocolate Waffles!!! Yes, they are as wonderful as they sound! I got this one from Juli Bauer’s (PaleOMG) new cookbook, OMG. That’s Paleo? I am in love with this cookbook! Seriously- go order it today!!!! Luckily, this particular recipe from the book is posted on her website, so I can share it with you.
Chocolate Waffles by PaleOMG
No need to change anything on this one, they are perfect just the way they are! I would suggest doubling or even tripling the recipe for a family. One batch only makes about 2-3 (Belgian size) waffles. We topped ours with maple syrup, ghee and strawberries. Enjoy…we certainly did!
Note: I used my 1/3 cup measuring cup to scoop the batter into my waffle iron. It took 2 scoops per waffle.
Paleo Granola by Swiss Paleo
I remember when I use to chow down on granola. I thought I was being so health conscious…I guess it could have been worse. Sorry, I digress, but in all my granola munching days, I really learned to love the stuff. It was perfect for a snack or the late night munchies. I have really missed it since going Paleo. That is why I am really pumped to have stumbled across this recipe. It tastes just like regular granola. Honestly I can’t tell the difference. It’s good to eat dry or drizzled with coconut milk. I prefer to eat mine with coconut milk (and a little drizzle of honey if I’m looking for an extra-special treat).
I did tweak the original recipe a bit. I was out of dried cranberries so I just didn’t put them in (I probably never will now!). I also adjusted the baking time and temp. I put mine in the oven for 12-15 minutes at 350 degrees F. Be sure to toss at least once or the outside edges will burn! Enjoy!
*I like to store this in an air-tight container in the fridge. It helps it to stay fresh longer.
I have history with this recipe. It is one of the first Paleo recipes I was introduced to. My good friend, Paul, from Crossfit Worcester, created it. Although the title is “Breakfast of Champions”, it is certainly not limited to breakfast alone…although I love pumping my kids full of this many veggies first thing in the morning! I make this regularly for the kids at lunch when I’m not able to stretch leftovers far enough. It’s great to have on hand. Just make a batch of it and you can eat on it all week! I do have to warn you, though. This stuff stinks when you take it out of the fridge and are cooking it up. I couldn’t even be in the same room with it while I was pregnant. The only advice I can give you about this is, light a candle, because this stuff is tasty and totally worth a little stink in the air! I prefer to eat mine toped with Trader Joe’s Authentic Salsa. My three-year-old likes it with hot sauce, and my five-year-old prefers Paleo ketchup whenever it’s available! Any way you eat it, it’s delish! Enjoy!
Cyr’s Breakfast of Champions
My son chowing down on some “Breakfast of Champions”!
- 1 lb. grass-fed ground beef (bison and venison work great too!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 1-2 tablespoons coconut oil
- 1 pkg of broccoli slaw
- 1/2 yellow onion, chopped
- 2-3 handfuls baby spinach
- eggs or egg whites
- optional ingredients that you may wish to add: sliced mushrooms, chopped jalapenos, minced garlic
- Brown meat, strain and set aside in medium size bowl. Add spices to the meat.
- Melt coconut oil in pan. Add broccoli slaw and onions (also mushrooms if you choose). Sauté until veggies start to get soft. The broccoli slaw will start to brighten up in color.
- When there seems to be about 1 minute left to sauté, add your spinach (as well as jalapenos and garlic if you choose). Cook until spinach is wilted.
- When complete, mix all ingredients together in a large bowl for storage.
- When ready to eat, add 1/2 to 1 cup of mix to a hot pan (you will probably want to add a little coconut oil). Crack an egg* (or 2) over it and scramble until eggs are cooked.
*You can also use egg whites if you prefer
Primal Hot Cereal from the cookbook:
Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series)by Mark Sisson and Meier
My kids were getting sick of eggs for breakfast. It’s a pretty good indicator that it is time to switch it up when I start getting greeted with groans every morning. Eggs are just so quick and easy. I have to say though, this cereal is great….and super easy! Once again, throw everything into the food processor and chop it up…have I mentioned how much I love my food processor? I like to chop the nuts before adding the rest of the ingredients just to get a finer, more cereal-like texture. I immediately make a double batch of this and usually have to make another one. My kids like their breakfast! So just be warned to have more than 1 banana on hand if you are making this for the family.
I usually like to make a nice, big breakfast on Sunday mornings. It is the one day out of the week that I have a little extra time, so I’ll experiment with new paleo breakfasts. Since our church service time got pushed later, it really has become a lazy Sunday morning. I pulled this one out of one of my cookbooks, and decided to tackle it. I was pleasantly surprised at how easy and quick it was to make! I literally had breakfast on the table in about 15 minutes! In my opinion, the other plus of this recipe is that you only use eggs for the crust! No coconut or almond flour involved! There is also no sugar added- the only sugar is what you get from the berries. I only used blueberries this time, but I’ve tried it with a combo of blueberries and blackberries. I thought the combo was great, but the kids didn’t seem to like it as much. If you really want to turn this breakfast into a treat, top it with whipped coconut milk*!
Recipe adapted from Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series)
Berry Pancake Pizza
- 3 tablespoons unsalted organic butter, ghee, or coconut oil
- 1 cup berries (I usually prefer blueberries)
- 4 large eggs, separated into whites and yolks
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 400 degrees F
- Heat butter in a 10 inch oven-proof skilled over medium heat. Add berries and simmer for 3-5 minutes so the liquid begins to thicken.
- While berries simmer, use electric mixer to beat the egg whites until stiff peaks form.
Egg White with stiff peaks
- In a separate bowl, combine egg yolks, vanilla, and cinnamon. Whisk for 1-2 minutes by hand.
- Gently fold the yolks into the egg whites (Don’t use a metal spoon!)
- With the heat under the fruit still at medium, spread the egg batter evenly on top of the fruit. Cook 2 minutes without touching, then transfer the pan to the oven. Bake for 10-12 minutes until the batter is puffed up and lightly browned.
Puffed up and lightly browned!
- Remove pan from the oven. Place a plate over the pan and flip the pan to invert the souffle so the fruit is faced up. Eat warm or at room temperature.
*To make whipped coconut milk: Place can of full fat coconut milk into fridge overnight. The next morning, open the can , and scoop out all the thickened coconut milk. Make sure to leave the water (you can use this in a shake or recovery drink). Whip the thickened coconut milk in a bowl until begins to thicken. Use in place of whipped cream. Yum!
The first time I made these, I didn’t have muffin liners, so I just sprayed my muffin tins with coconut oil. I would highly recommend using liners…the blueberries have a tendency to sink to the bottom and it makes it hard for the muffin to stay together. Then again, this could also be because I use about 3/4 cup vs. the recommended 1/2 cup.
Note: I use my 1/4 cup measuring spoon to dollop out the mix into my liners and it makes about 15 muffins.
Ok, so banana bread is one of those carb items that makes me misty-eyed at the thought of never having it again. It is just a comfort food item that is a must for me. That’s why I was so pumped to find this recipe! Then PaleoMG
finds a way to make French Toast with it too…shut the front door! I am in heaven! My kids break into song and dance when they smell these heavenly loaves baking! I never bother only making 1 loaf- I always make 2! In our house, the first loaf goes as straight up banana bread and I make the French toast for breakfast the next day. If your family doesn’t burn through them like mine, I still suggest making 2 and freezing one. Wrap it in wax paper, then foil and then place in it a ziploc baggie. It will defrost tasting super fresh!
Note: If you don’t have 2 loaf pans, make muffins with the extra….and if you are having an extra sweet tooth craving, toss in some dark chocolate chips. Yum!
A couple of weeks ago, I was downtown participating in a Barbells for Boobs event at Crossfit Chicago. I discovered a wonderful little paleo snack named Bee Primal Warrior Cereal by Bee Free. I also brought some home for the kiddos to try out, and they loved it too (so much so that I didn’t have time to take a pic of the actual cereal!). This stuff is like paleo granola. It comes in a wonderful zipper pouch and is great for travel! If you haven’t tried it yet, I would highly recommend giving it a shot!
Paleo Pancake Muffins
This is genius! Take any paleo pancake recipe and pour in muffin tins and bake at 350 degrees F for 12-15 minutes. This is so much faster for those busy mornings. I like to throw these in the oven while I scramble some eggs and everything is on the table in 15 minutes! So nice! I threw dark chocolate chips in the ones above, but you could also try blueberries, bananas, strawberries, BACON…or whatever else you want! The kids don’t care that they aren’t pancake shaped…they will embrace anything with the name “pancake” in it. Hmmm…maybe I should start putting pancake in more meal titles?