Buffalo Chicken Egg Muffins
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.5
- Total Fat: 15.8 g
- Cholesterol: 366.3 mg
- Sodium: 239.9 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 33.5 g
View full nutritional breakdown of Buffalo Chicken Egg Muffins calories by ingredient
Introduction
Pack an extra protein punch into your morning with these savory egg muffins!grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free • 21DSD Pack an extra protein punch into your morning with these savory egg muffins!
grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free • 21DSD
Number of Servings: 4
Ingredients
-
16 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32)
6 large Egg, fresh, whole, raw
3 tbsp Butter, salted
1/2 tsp garlic powder
3 tablespoons + 2 tablespoons Frank's RedHot Sauce (or use another clean-ingredient hot sauce*), divided
2 tablespoons green onion/scallion, sliced
sea salt & black pepper to taste
Directions
Preheat the oven to 425F.
On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour 3 tablespoons hot sauce and the melted butter over the chicken and toss to combine and set it aside.
In a small mixing bowl, whisk the eggs, 2 tablespoons of hot sauce, green onion, sea salt, and black pepper.
Pour the egg mixture into parchment cup lined (Without liners, I can't guarantee these won't stick even to a well-greased pan –these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. 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.
Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.
Serving Size: 1.5 muffins
On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour 3 tablespoons hot sauce and the melted butter over the chicken and toss to combine and set it aside.
In a small mixing bowl, whisk the eggs, 2 tablespoons of hot sauce, green onion, sea salt, and black pepper.
Pour the egg mixture into parchment cup lined (Without liners, I can't guarantee these won't stick even to a well-greased pan –these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. 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.
Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.
Serving Size: 1.5 muffins