Buffalo Chicken Egg Muffins
12 people
00h 12
00h 18
The buttery Buffalo flavour you crave - now for breakfast! Banish boring breakfasts with these protein- and veggie-packed egg muffins. They’re perfect for meal prepping to have for mornings on the go or for a snack anytime!
Share with your friends
Ingredients and Method
Ingredients
- 1 ButcherBox.ca RWA, air chilled, boneless skinless chicken breast, cooked and cubed or diced (you can also use 1 cup cooked, shredded ButcherBox.ca RWA, air chilled whole chicken)
- 2 tbsp, divided ButcherBox.ca 100% grass fed butter, salted
- 1 tbsp coconut aminos
- 1/8 tsp cayenne pepper
- 1/2 red bell pepper, diced
- 3 green onions, diced
- 2 cups spinach, chopped
- 8 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp hot pepper sauce of your choosing
Method
- Preheat oven to 350F
- 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.
- 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.
- In a skillet over medium high heat, melt remaining butter. Saute pepper and onion until just softened, about 5 minutes.
- Turn off heat, keeping pan on stove, add spinach, cooked chicken and buffalo sauce to peppers and onions, stir to combine and coat evenly.
- Divide chicken mixture evenly among muffin cups.
- In a bowl, beat eggs with salt and pepper until no trace of white remains and fully blended. Pour even amounts into muffin cups.
- Bake in pre heated oven until eggs are set (a toothpick inserted into center will come out clean), approximately 18 - 20 minutes.
- Remove from pan and serve with extra hot sauce drizzled over.
- 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.
Reviews
Write Your Own Review