Buffalo Chicken Egg Muffins

Ingredients

• 2 Tbsp. butter or ghee, divided
• 3 Tbsp. Frank’s Red Hot Sauce
• 1 Tbsp. coconut aminos
• ⅛ tsp. cayenne pepper
• ½ red bell pepper, diced small
• 3 green onions, chopped
• 2 cups spinach, chopped
• 1 cup (~ 142g.) cooked chicken, cubed
• 8 whole eggs
• ½ tsp. salt
• ¼ tsp. black pepper

1. 1Preheat oven to 350°F.
2. 2Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest removal.
3. 3To make buffalo sauce: In a small saucepan, melt 1 ½ Tbsp. ghee. Whisk in hot sauce, coconut aminos and cayenne pepper until combined. Remove from heat and set aside.
4. 4In a skillet over medium-high heat, melt remaining ½ Tbsp. butter or ghee. Sauté bell pepper and onions until slightly softened, about 5 minutes.
5. 5Turn off heat, add spinach, cooked chicken and buffalo sauce to peppers and onions. Stir to combine.
6. 6Divide vegetable and chicken mixture evenly among wells of the muffin pan.
7. 7In a bowl, beat eggs with salt and pepper. Pour over vegetable mixture.
8. 8Bake at 350°F for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out clean.
9. 9Remove from pan and serve.