Buffalo Chicken Egg Muffins

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Remove from pan and serve.

Step 10

NOTES

Step 11

*May substitute ¼ cup of a pre-made Buffalo sauce such as The New Primal or Tessemae’s for 1 ½ Tbsp. ghee + hot sauce + aminos + cayenne.

Step 12

NUTRITION INFORMATION

Step 13

Serving Size: 3 muffinsCalories: 268Fat: 20gSodium: 676mgCarbohydrate: 4g(Fiber: 1gSugar: 1g)Protein: 22g

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