Buffalo Chicken Breakfast
MUFFINS NUT-FREE
AmericanChickenEasy25 minBy Northstar
Ingredients
Servings
12
- 1 cup (185 g) shredded cooked chicken
- 8 large eggs
- 0.3 cup plus 2 tablespoons (80 g) coconut oil or
- 4 green onions, finely chopped
- 1 tbsp hot sauce
- 2 tsp garlic powder
- Pinch of finely ground sea salt
- Pinch of ground black pepper
Instructions
- 1
Preheat the oven to 350°F (177°C). Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan, which won’t require liners. Place all the ingredients in a medium-sized mixing bowl and stir until combined. Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tags
keto-diet-cookbookketolow-carb