Buffalo chicken frittata (or egg cups)

Chicken second courses Italian cuisine

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). <br />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 3 scallions because I can’t have enough but you can add less. <br />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 clean up. 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… <br />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 <br />Note: If you want to make this as muffins then divide mixture and bake at 350 degrees for 25-30 minutes.