Buffalo Chicken Egg Muffins
Ingredients
-
2
Tbsp.
butter or ghee
-
3
Tbsp.
Frank’s Red Hot Sauce
-
1
Tbsp.
coconut aminos
-
⅛
tsp.
cayenne pepper
-
½
medium
red bell pepper, diced small
-
3
medium
green onions, chopped
-
2
cups
spinach, chopped
-
1
cup
cooked chicken, cubed
-
8
whole
eggs
-
½
tsp.
salt
-
¼
tsp.
black pepper
Instructions
- Preheat the oven to 350°F.
- Grease a 12-cup muffin pan or line with silicone baking cups.
- To make the buffalo sauce, melt 1 ½ Tbsp. ghee in a small saucepan and whisk in hot sauce, coconut aminos, and cayenne pepper.
- In a skillet, melt the remaining ½ Tbsp. butter or ghee and sauté the bell pepper and onions until softened.
- Turn off the heat and add spinach, cooked chicken, and buffalo sauce to the skillet, stirring to combine.
- Divide the vegetable and chicken mixture evenly among the muffin pan wells.
- In a bowl, beat the eggs with salt and pepper, then pour over the vegetable mixture.
- Bake for 18-20 minutes until the eggs are set and a toothpick comes out clean.
- Remove from the pan and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
268
Total fat
20g
Total carbohydrates
4g
Total protein
22g
Sodium
676mg
Cholesterol
0mg
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