Breakfast

Buffalo Chicken Egg Muffins is for Breakfast.

Buffalo Chicken Egg Muffins takes 10 minutes to prepare.

Buffalo Chicken Egg Muffins takes 20 minutes to cook.

Buffalo Chicken Egg Muffins makes 6 servings.

The ingredients for Buffalo Chicken Egg Muffins are:

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

Here is how you make Buffalo Chicken Egg Muffins:

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: 6Recipe submitted by SparkPeople user CMILLER61.

The nutritional information for Buffalo Chicken Egg Muffins is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Buffalo Chicken Egg Muffins is Gluten Free