Buffalo Chicken Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 large Egg, fresh, whole, raw 9 tsp Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv 9 tsp Franks Red Hot origional hot sauce (by DMOMMYOF3) 3 tsp coconut aminos (by SPARKPLUGG) .13 tsp Pepper, red or cayenne .5 serving Red Bell Pepper (one medium pepper) 3 serving Green Onion (fresh-1 stalk) 2 cup Spinach, fresh 8 ounces Chicken Breast (cooked), no skin, roasted .5 tsp Salt .25 tsp Pepper, black
Preheat oven to 350 degrees.
Grease the wells of a 12 cup muffin pan.
To make buffalo sauce: In a small saucepan, melt 2.5 TBSP of ghee. Whisk in hot sauce, coconut aminos, and cayenne pepper until combined. Remove from heat and set aside.
In a skillet over medium-high heat, melt remaining 1/2 TBSP ghee. Saute bell pepper and onions until slightly softened, about 5 minutes.
Turn off heat, add 2 cups chopped spinach, cooked chicken, and buffalo sauce to peppers and onions. Stir to combine.
Divide vegetable and chicken mixture evenly among wells of the muffin pan.
In a bowl, beat eggs with salt and pepper. Pour over vegetable mixture.
Bake at 350° for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out lean.
Remove from pan and serve.
Garnish with the chopped green part of the green onion.
Serving Size: Makes 12 muffins (2 muffins per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user CMILLER61.
Grease the wells of a 12 cup muffin pan.
To make buffalo sauce: In a small saucepan, melt 2.5 TBSP of ghee. Whisk in hot sauce, coconut aminos, and cayenne pepper until combined. Remove from heat and set aside.
In a skillet over medium-high heat, melt remaining 1/2 TBSP ghee. Saute bell pepper and onions until slightly softened, about 5 minutes.
Turn off heat, add 2 cups chopped spinach, cooked chicken, and buffalo sauce to peppers and onions. Stir to combine.
Divide vegetable and chicken mixture evenly among wells of the muffin pan.
In a bowl, beat eggs with salt and pepper. Pour over vegetable mixture.
Bake at 350° for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out lean.
Remove from pan and serve.
Garnish with the chopped green part of the green onion.
Serving Size: Makes 12 muffins (2 muffins per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user CMILLER61.
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 15.0 g
- Cholesterol: 286.4 mg
- Sodium: 673.1 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.7 g
- Protein: 17.4 g
Member Reviews