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Chicken Muffins
Introduction
Pack an extra protein punch into your morning with these savory egg muffins!
Minutes to Prepare: 10
Minutes to Cook: 60
Number of Servings: 6
Ingredients
3/4 lb boneless, skinless chicken thighs (or breast)
1/2 tsp garlic powder
sea salt & black pepper to taste
3 tablespoons of a clean-ingredient hot sauce + 3 tablespoons melted butter or coconut oil
6 large eggs, whisked
2 tablespoons green onion/scallion, sliced
sea salt & black pepper to taste
Directions
Preheat the oven to 425.
On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
In a small mixing bowl, whisk the eggs, 2 tablespoons of wing sauce, green onion, sea salt, and black pepper.
Pour the egg mixture into parchment cup lined (Without liners, I can’t guarantee these won’t stick even to a well-greased pan –these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.
Serving Size: Makes 6 egg muffins
Enjoy
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