Buffalo Chicken Egg Muffins

Buffalo Chicken Egg Muffins

Table of Contents

Calories Per Serving: 80

Servings: 12


1 c shredded cooked chicken
1/4 c hot sauce + 2 T hot sauce
1/4 c plain greek yogurt
3 palm hearts, chopped into small pieces
9 eggs
1 T parsley
1/2 t garlic powder
1/4 t pink salt
1/4 t pepper


  1. Preheat oven to 425 degrees
  2. Grease muffin tins (or use silicone muffin cups or parchment liners)
  3. In small bowl, stir together chicken, 2 T hot sauce, greek yogurt, and palm hearts
  4. Whisk eggs, 1/4 c hot sauce, and spices in bowl with pour spout
  5. Pour eggs into muffin tins
  6. Place ~1 T chicken mixture into each muffin tin and stir with fork to mix into egg
  7. Bake for 30 minutes or until muffins rise and become golden brown around edges

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