Buffalo Chicken Egg Cups

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

Buffalo Chicken Egg Cups

 

Buffalo Chicken Egg Cups

Ingredients

8 eggs
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

Directions

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!!

2 thoughts on “Buffalo Chicken Egg Cups

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