Buffalo Chicken Egg Muffins

Ingredients

• Egg

  Whole, fresh eggs

  10 large or 500g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, stewed

  1 cup, chopped or diced or 140g

• Pepper or hot sauce

  Ready-to-serve

  5 tbsp or 72g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ cup, chopped or 33g

Directions

1. Preheat oven to 400°F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
2. In a large 4-cup measuring cup or mixing bowl, crack the eggs and whisk together with salt and black pepper.
3. Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide the mixture evenly into muffin cups, filling each about 2/3 full.
4. Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in the preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.