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Buffalo Chicken Breakfast Muffins – buffalo chicken breakfast muffins
Stav Kogan

Buffalo Chicken Breakfast Muffins

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 chicken breasts
  • 3 tbsp clarified butter, melted
  • 6 large eggs

Method
 

  1. Preheat the oven to 425°F.
  2. Sprinkle salt and pepper on chicken breasts, then place on a baking sheet sprayed with nonstick spray.
  3. Bake for 20 minutes, or until cooked through.
  4. 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.
  5. Add melted clarified butter and hot sauce to shredded chicken.
  6. Line a 6-cup muffin tin with muffin liners.
  7. In a medium mixing bowl, whisk the eggs and garlic powder, then evenly distribute the egg mixture into the muffin tin.
  8. 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.
  9. Bake at 350°F for about 30 minutes, or until the eggs start to rise and turn a golden brown.

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