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Buffalo Chicken Tortilla (or Egg Cup) » Simple and Healthy Recipe! ✅

I was at the grocery store and stopped at Buffalo Wing Sauce (I used an all natural one) and immediately thought of making an omelet. (I do this often). Immediately walking over to the meat, I just ordered a small double boneless chicken breast. (Mine was actually .60). I don’t mind dairy, so you’ll find gorgonzola as an ingredient. If you’re following the Paleo diet, you can skip it, but this is a gluten-free breakfast. I also added 3 shallots because I can’t get enough but you can add less. You may notice that I often make tortillas. Yes I know… You can be extremely creative and the best part is done in one pan. I like to clean easily. You can also do this in muffin tins, just use a parchment paper liner. They seem to work better! I’m thinking of making them like “Buffalo Chicken Bites” next time we have fun. How cute and delicious they will be for my friends! I’ll be using my mini muffin tins, can’t wait… YUM… Cindy’s Tip: Works great with leftover chicken (thighs or rotisserie chicken. Just shred and top with wing sauce, then add to egg mixture. Enjoy Note: If you want to make this as a muffin, divide the mixture and cook at 350 degrees for 25-30 minutes —Cindy Anschutz

  • Ingredients for the chicken
  • 1/2 pound boneless chicken breast, diced

  • 1/2 teaspoon sea salt

  • 1/4 freshly ground pepper

  • 2 tablespoons chicken wing sauce

  • 2 teaspoons olive oil

  • Ingredients for the egg mixture
  • 8 large eggs

  • 2 tablespoons of water

  • 1 tablespoon and 1 teaspoon chicken wing sauce

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground pepper

  • 2-3 shallots, sliced

  • 2 tablespoons gorgonzola, optional

  • olive oil or cooking spray

  1. In a medium bowl, add the diced chicken, salt, pepper, and wing sauce. Cover the chicken well.

  2. In a 10-inch nonstick skillet over medium heat. Once hot, add the chicken and cook for about 7 minutes; turning often. Turn off the heat and let it cool down. Once cooked, chop.

  3. In a medium bowl add the eggs and beat. Continue beating and add the other ingredients. Add the chicken.

  4. Clean and dry the same pan and adjust the temperature to medium heat. Once hot, add olive oil or coat with cooking spray.

  5. preheat the grill

  6. Add all of the egg and chicken mixture to the skillet and cook until the bottom begins to brown (about 3 minutes). Take a rubber spatula and run it between the pan and the tortilla and remove some of it from the pan.

  7. Add to oven and grill for 3 minutes or until tops start to brown… (NOTE **Do not walk away from oven. You want to keep an eye on the grill.)

  8. Remove from oven (wearing oven mitts) and let cool for a minute, then using the same rubber spatula loosen and transfer to a cutting board to slice and serve.

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