About the Recipe
These protein- and veggie-packed egg muffins are full of nice spicy flavor. They’re perfect for mornings on the go when you make them ahead of time.
Ingredients
2 Tbsp. butter or ghee, divided*
3 Tbsp. Frank’s Red Hot Sauce*
1 Tbsp. coconut aminos*
⅛ tsp. cayenne pepper*
½ red bell pepper, diced small
3 green onions, white and green parts, chopped
2 cups spinach, chopped
1 cup (~ 5 oz.) cooked chicken, cubed
8 whole eggs
½ tsp. salt
¼ tsp. black pepper
Preparation
Preheat oven to 350°F.
Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest removal.
To make buffalo sauce: In a small saucepan, melt 1 ½ Tbsp. 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 ½ Tbsp. butter or ghee. Sauté bell pepper and onions until slightly softened, about 5 minutes.
Turn off heat, add 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°F for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out clean.
Remove from pan and serve.