Buffalo Chicken Egg Muffins

Buffalo Chicken Egg Muffins

from therealfooddietitians.com
30 min
12 servings

The flavor you crave - now for breakfast! Banish boring breakfasts with these protein- and veggie-packed egg muffins. They’re perfect for mornings on the go when you make them ahead of time.

Ingredients

  • butter or ghee

    divided

    2 tbsp.
  • frank’s red hot sauce
    3 tbsp.
  • coconut aminos
    1 tbsp.
  • cayenne pepper
    ⅛ tsp.
  • red bell pepper

    diced small

    ½
  • green onions

    white and green parts, chopped

    3
  • spinach

    chopped

    2 c
  • cooked chicken

    cubed, ~ 5 oz.

    1 c
  • whole eggs
    8
  • salt
    ½ tsp.
  • black pepper
    ¼ tsp.

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest removal.

  3. 3

    To make buffalo sauce: In a small saucepan, melt 1 ½ Tbsp. ghee. Whisk in hot sauce, coconut aminos and cayenne pepper until combined. Remove from heat and set aside.

  4. 4

    In a skillet over medium-high heat, melt remaining ½ Tbsp. butter or ghee. Sauté bell pepper and onions until slightly softened, about 5 minutes.

  5. 5

    Turn off heat, add spinach, cooked chicken and buffalo sauce to peppers and onions. Stir to combine.

  6. 6

    Divide vegetable and chicken mixture evenly among wells of the muffin pan.

  7. 7

    In a bowl, beat eggs with salt and pepper. Pour over vegetable mixture.

  8. 8

    Bake at 350°F for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out clean.

  9. 9

    Remove from pan and serve.