Buffalo Chicken Breakfast Muffins
These hot little protein muffins are a perfect way to spice up your morning! They are super easy to make and are a great hot or cold “grab and go” option for workdays. Use cupcake/muffin liners (silicon also works great!) when baking these hot and spicy Buffalo Chicken Breakfast Muffins to prevent the egg from sticking to your muffin tin. If you want to make these fiery muffins even hotter, feel free to vary the amount of hot sauce based on the level of heat you desire.
Yields 6 muffins
Pinch salt and pepper
2 chicken breasts
3 tablespoons clarified butter, melted
1⁄4 cup hot sauce (Frank’s Red Hot works well)
6 large eggs
1⁄4 teaspoon garlic powder
- Preheat the oven to 425°F.
- Sprinkle salt and pepper on chicken breasts, then place on a baking sheet sprayed with nonstick spray. Bake for 20 minutes, or until cooked through.
- Remove from oven, lower the oven temperature to 350°F, and let the chicken cool for a few minutes, then shred chicken breasts (with two forks) into a small mixing bowl. Add melted clarified butter and hot sauce to shredded chicken.
- Line a 6-cup muffin tin with muffin liners.
- In a medium mixing bowl, whisk the eggs and garlic powder, then evenly distribute the egg mixture into the muffin tin. Add the shredded chicken to each muffin. (Do not overflow.) Note: You may have extra shredded chicken. Feel free to save and use on a salad.
- Bake at 350°F for about 30 minutes, or until the eggs start to rise and turn a golden brown.
