I could eat hard boiled eggs for breakfast everyday and never get sick of them. Seriously. But I know it never hurts to switch things up a little bit. I have made a lot of egg cups in the past – usually with some combination of veggies and meat. They make a perfect microwaveable, quick weekday breakfast. Plus my hubby really likes them, which is a win. This week, I’ll be eating these with a little side of diced, roasted sweet potatoes and a piece of fruit. Protein, fat, and carbs for breakfast, people! It’s what will get you through to lunch!
Buffalo Chicken Egg Cups
1/4 cup buffalo sauce
salt, pepper, garlic powder, red pepper flakes (really any combo of spices you like in your eggs)
one large chicken breast, cooked and shredded (about 5-6 oz)
3 green onions
1. Preheat oven to 400 degrees. Spray 12 muffin tins with nonstick spray
2. Whisk together eggs, sauce, and seasonings in a large bowl. Pour evenly into the 12 muffin tins.
3. Divvy up the chicken and onions among the muffin tins.
4. Bake for 10-12 minutes, until they appear set. Allow to cool, remove from muffin tins, and store in the refrigerator until you are ready to reheat and eat.
Enjoy! And eat your breakfast!!