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Buffalo Chicken Breakfast Egg Bites

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Serves 12 | 
Easy, wholesome and wildly delicious.


3 tablespoons butter
3 tablespoons hot sauce
1 tablespoons coconut aminos
1/8 teaspoon cayenne pepper
3 green onions, white and green parts, chopped
1/2 red bell pepper, diced
2 chicken breasts, cooked and cubed
2 cups spinach, chopped
8 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper


  1. Preheat oven to 350° F.
  2. Grease the wells of a 12-count muffin pan with baking spray. Set aside.
  3. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in hot sauce, coconut aminos and cayenne pepper until combined. Remove saucepan from heat and set aside.
  4. In a skillet over medium-high heat, melt remaining 1 tablespoon of butter. Once melted, add the green onions and bell pepper, saute for about 5 minutes.
  5. Turn off the heat and add the chicken, spinach and buffalo sauce to the skillet. Stir until combined.
  6. Divide the mixture evenly among the muffin wells. Set aside.
  7. Beat the eggs in a mixing bowl. Season with salt and pepper.
  8. Pour the eggs over chicken and vegetables.
  9. Bake for 18-20 minutes until eggs.
  10. Remove the egg bites from the muffin pan and enjoy.
Main Ingredient: Chicken Breast, Egg
Cooking Method: Stovetop, Bake
Course: Breakfast, brunch

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