Ingredients

The following ingredients have 4 Servings
  • 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, white and green parts, chopped
  • 2 cups spinach, chopped
  • 1 cup (~ 5 oz.) cooked chicken, cubed
  • 8 whole eggs
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instruction

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