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Buffalo Chicken Breakfast Egg Bites
Serves 12 |
Easy, wholesome and wildly delicious.
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Ingredients:
| 3 tablespoons butter |
| 3 tablespoons hot sauce |
| 1 tablespoons coconut aminos |
| 1/8 teaspoon cayenne pepper |
| 3 green onions, white and green parts, chopped |
| 1/2 red bell pepper, diced |
| 2 chicken breasts, cooked and cubed |
| 2 cups spinach, chopped |
| 8 eggs |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
Directions:
- Preheat oven to 350° F.
- Grease the wells of a 12-count muffin pan with baking spray. Set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in hot sauce, coconut aminos and cayenne pepper until combined. Remove saucepan from heat and set aside.
- In a skillet over medium-high heat, melt remaining 1 tablespoon of butter. Once melted, add the green onions and bell pepper, saute for about 5 minutes.
- Turn off the heat and add the chicken, spinach and buffalo sauce to the skillet. Stir until combined.
- Divide the mixture evenly among the muffin wells. Set aside.
- Beat the eggs in a mixing bowl. Season with salt and pepper.
- Pour the eggs over chicken and vegetables.
- Bake for 18-20 minutes until eggs.
- Remove the egg bites from the muffin pan and enjoy.
| Main Ingredient: | Chicken Breast, Egg |
| Cooking Method: | Stovetop, Bake |
| Course: | Breakfast, brunch |
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