Buffalo Chicken Egg Muffins

Method

1. Preheat oven to 350F
2. Line the cups of a 12 portion muffin tin (or 2 x 6 portion tins) with paper or silicone baking cups; you can also grease the cups if you don't have liners.
3. Make buffalo sauce: In a small saucepan, melt 1 1/2 tbsp of the butter. Whisk in hot sauce, coconut aminos and cayenne pepper until fully combined. Remove from heat and set aside.
4. In a skillet over medium high heat, melt remaining butter. Saute pepper and onion until just softened, about 5 minutes.
5. Turn off heat, keeping pan on stove, add spinach, cooked chicken and buffalo sauce to peppers and onions, stir to combine and coat evenly.
6. Divide chicken mixture evenly among muffin cups.
7. In a bowl, beat eggs with salt and pepper until no trace of white remains and fully blended. Pour even amounts into muffin cups.
8. Bake in pre heated oven until eggs are set (a toothpick inserted into center will come out clean), approximately 18 - 20 minutes.
9. Remove from pan and serve with extra hot sauce drizzled over.
10. The cooked egg muffins can be stored in the refrigerator in an air tight container for up to 3 days and can be frozen in a freezer proof container or bag until needed.