I came across this pinned recipe by my sister on Pinterest this morning and thought it sounded interesting. I looked to make sure I had everything, albeit I made it a bit different, and decided that this is what was for breakfast today. Here’s the original recipe and below is what I did. Mine is MUCH simpler, but pretty dang tasty, nonetheless. Even my husband liked it, and he’s not a breakfast person.
Buffalo Chicken Egg Muffins
1 can (10 0z) shredded chicken – (make sure to read label, not all brands are GF)
1/2 tsp garlic powder
3+ Tbsp Frank’s RedHot sauce
3 Tbsp butter, melted
4 stalks/stems scallions, chopped
In a small bowl, put drained chicken, garlic powder, pepper, 3 Tbsp hot sauce and melted butter together and mix well. In separate bowl, beat eggs and add pepper, more hot sauce (if wanted) and scallions; blend.
Spray cups of 12-cup muffin tin well (don’t use muffin liners. i don’t think the egg mixture will come off well at all). Put chicken mixture into bottom of cups. This was evenly divided into all 12 cups. Pour egg mixture into each cup, over chicken. You should have enough to nearly fill each cup. This doesn’t rise an awful lot, so don’t be concerned if it’s close to the top. Put in preheated to 425 degree oven for 17-20 minutes. Once they start to brown, they should be done. If you pull them out and they still jiggle, pop them back in. I baked mine for exactly 20 minutes and they were a tad overcooked in my opinion, but not by much.
Enjoy!!!! I know we did!