"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

BUFFALO CHICKEN EGG MUFFINS Recipe

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This recipe for BUFFALO CHICKEN EGG MUFFINS, by , is from The Monette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elizabeth (Monette) Silva

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 teaspoon granulated garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup Tessemae's wing sauce (or Frank's)
12 large eggs
1/4 cup sliced green onions
sea salt and black pepper to taste

Directions:
Directions:
Preheat oven to 425 F. Prepare 12 cups of a muffin tin with parchment paper cup liners or spray well with oil.

Arrange the chicken on a baking sheet and season with the granulated garlic, salt and pepper. Bake for 25 minutes or until cooked through.

Working in a large bowl, shred the chicken by pulling the meat apart with 2 forks. Pour 1/4 cup of the wing sauce over the chicken and toss to combine.

In a mixing bowl, whisk the eggs, the remaining 1/4 cup wing sauce, green onions, salt and pepper.

Pour the egg mixture into the muffin cups, filling them approximately halfway. Gently spoon about 1/4 cup of the shredded chicken into each muffin cup. Serve any extra chicken alongside the cooked muffins.

Bake for 40 minutes or until the muffins rise and become golden brown around the edges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
I have used boiled chicken instead of baking it in the oven and it worked just as well.

 

 

 

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