Buffalo Egg Muffins
Cooked Chicken 4.5 oz (125 g)
Eggs 8 each
Coconut Milk .5 cup (120 ml)
Frank's Red Hot Original .5 cu p(120 ml)
Fresh Spinach .5 cup (115 g)
Chopped Green Onions 2 each
Sea Salt 1 TSP
Black Pepper .5 TSP
Red Pepper Flakes/Crushed Chilies .25 TSP
Garlic Powder .5 TSP
You will need precooked chicken - if you do not have any, I recommend baking the chicken on a baking sheet lined with foil and covered with a small about (1 TBSP) of coconut oil, black pepper, salt, and crushed red pepper/chilies. Once cooked through, allow to cool and dice into about 1 cm cubes or shred.
Preheat the oven to 350 F / 180 C and lightly grease your muffin trays with coconut oil.
In a large bowl, whisk the eggs until broken and then add the coconut milk, Frank's Red Hot sauce, salt, pepper, red pepper flakes and garlic powder and mix until smooth.
Add the chopped chicken, spinach, and green onions, stirring until combined.
Scoop even portions of the mixture into the muffin trays and bake in the oven for 25 - 30 minutes, until the center is set and cooked through.
Enjoy as is or over a bed of greens!