Buffalo Chicken Egg Muffins

Attention buffalo lovers, here is your new favorite breakfast!  This recipe is straight from Balanced Bites and is full of protein.  Make these the night before unless you don't mind waiting an hour for your breakfast to cook.  This is a great grab-and-go breakfast and they aren't too messy.  Enjoy!

Buffalo Chicken Egg Muffins
Adapted from Balanced Bites
Prep Time: Approximately 5 minutes
Cook Time: Approximately 25 + 30 minutes
Yields: 6 muffins

Ingredients for Chicken:

• 3/4 lb boneless, skinless chicken thighs or breast
• 1/2 tsp garlic powder
• sea salt and black pepper to taste
• 2 tbsp clean ingredient hot sauce (I like Redhot)
• 2 tbsp melted butter or coconut oil

Ingredients for Egg Mixture:

• 6 large eggs
• 2 tbsp green onion, sliced
• sea salt and black pepper to taste
• 1.5 tsp clean ingredient hot sauce
• 1.5 tsp melted butter or coconut oil

Instructions:

1. Preheat oven to 425°F.
2. Place the chicken on a baking pan and season with garlic powder, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
3. Place the cooked chicken in a mixing bowl and shred it with two forks. Mix in the hot sauce and butter or coconut oil then set aside.
4. In another mixing bowl, whisk the eggs, hot sauce, butter or coconut oil, green onion, sea salt, and black pepper.
5. Pour the egg mixture into lined muffin cups approximately halfway (makes 6 muffins) then evenly distribute the shredded chicken into each cup.  If you have any extra chicken, you can serve it with the muffins or eat it as a snack like I did. :)
6. Bake for approximately 30 minutes or until the muffins are golden brown.