Buffalo Chicken Egg Cups
You may notice as you get through my recipes, I am all about easy to prep and easy to travel with, so this recipe is no different! Here is another breakfast idea that is easy to make and easy to take wherever you go! Please note if you are a fellow breakfast lover like me, you can have this recipe for a snack, lunch, or even have breakfast for dinner! I hope you enjoy it!
Makes approx 12 cups
Ingredients:
- 8 large eggs
- 1 cup chopped broccoli florets
- 6 oz chicken cooked and shredded
- ¼ cup mild cheddar cheese, shredded
- 3 tbsp red hot sauce (I use Frank’s Red Hot)
- ½ white onion, chopped
- 1 tbsp minced garlic
- Himalayan salt and black pepper
Directions:
- Preheat the oven to 350 degrees and spray muffin pan with Olive Oil.
- In a large mixing bowl, whisk together eggs. Add all remaining ingredients. Stir until all ingredients are mixed together.
- Pour mixture evenly into muffin pan (I use silicone muffin mold).
- Bake for 20 minutes or until the top is golden brown.