Appetizers / Soups / Salads

Buffalo Chicken Egg Muffins is for Snack.

Buffalo Chicken Egg Muffins takes 15 minutes to prepare.

Buffalo Chicken Egg Muffins takes 55 minutes to cook.

Buffalo Chicken Egg Muffins makes 12 servings.

The ingredients for Buffalo Chicken Egg Muffins are:

2 skinless chicken breasts
1/2 tsp garlic powder
sea salt & black pepper to taste
1/4 c Wing Sauce
8 large eggs, whisked

Here is how you make Buffalo Chicken Egg Muffins:

Preheat the oven to 425. 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 the wing sauce over the chicken and toss to combine and set it aside. In a small mixing bowl, whisk the eggs & wing sauce. In a muffin tin, that is either sprayed with Pam or lined with muffin cups, pour the egg mixture approximately halfway. Add the shredded chicken evenly into each muffin cup. Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CORBINGIRL2012.

The nutritional information for Buffalo Chicken Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.2

• Total Fat: 4.4 g
• Cholesterol: 148.4 mg
• Sodium: 164.7 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.4 g
• Protein: 13.3 g