KCEN Fitness Expert Susan Cornette shows us how to pack an extra protein punch into breakfast egg muffins.
Buffalo Chicken Egg Muffins
Cooking Time: 1 hour
¾ lb boneless, skinless chicken thighs or breasts.
½ tsp garlic powder
Sea salt & black pepper to taste
¼ c + 2 tbls (divided) Tessemae’s Wing Sauce (or use 3 tbsp of a clean-ingredient hot sauce) + 3tbls melted butter or coconut oil.
6 large eggs
2 tbls green onion/scallion,sliced
Preheat 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 aside.
In a small mixing bowl, whisk the eggs, 2 tbls of wing sauce , green onion, sea salt, and black pepper.
Pour the egg mixture into parchment cup lined 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 cooked muffins.
Bake for approximately 30 mins or until the muffins rise and are golden brown around the edges.