Buffalo Chicken Egg Cups

So a friend and I are doing the 21 Day Sugar Detox (21DSD).  We planned for a week and read the book by Diane Sanfilipo and as of Monday, we're challenging ourselves.  I must admit that some moments are easier than others in these first few days.  Sitting at work where there is a TON of sweet things (main reason we're doing this, aside from detoxing the sugar from ourselves) is probably the hardest part of each day and there are 9 hours of hard!   What was I thinking of cutting out sugar in the middle of my favorite season (Rhubarb season)... I will be freezing a metric ton so I can enjoy the rest of the year!  Enough of that... because I could probably whine a bit longer about all of me desires for coconut ice cream and raspberries and rhubarb.

Ok on to this great recipe.  In looking for 21DSD friendly recipes, I started at BalancedBites to see what Diane had posted.  I found these!  I actually followed the directions exactly as well, which hardly ever happens, and they turned out amazing, RC even said so...

Buffalo Chicken Egg Cups


PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)

Ingredients:
For the chicken:
3/4 lb boneless, skinless chicken thighs (or breast)
1/2 tsp garlic powder
sea salt & black pepper to taste
1/4 c Tessemae’s Wing Sauce (or use 2 tablespoons of a clean-ingredient hot sauce* + 2 tablespoons melted butter or coconut oil) - I used Frank's Red Hot Wing Sauce, because no self-respecting Buffalonian would use anything else....

For the Egg cups:
6 large eggs, whisked
2 tablespoons green onion/scallion, sliced
sea salt & black pepper to taste
2 tablespoons of Frank's (or Tessemae’s) Wing Sauce

Preparation:
1. Preheat the oven to 425.
2. On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper.
3. Bake for 25 minutes or until cooked through.
4. Take muffin pan and put a dab (a small chunk) of coconut oil in the bottom of each cup.  When the chicken is finished baking, place the muffin pan in the oven to melt the oil.  Remove pan once you're ready to fill them with the egg mixture.  The oil will make the egg cups come out wonderfully with little headache and no need for the parchment cups as recommended below.  Or use the parchment liners....  Your choice.
5. Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
6. In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
7. Pour the egg mixture into oiled or parchment cup lined (these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway.
8. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
9. Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.