Buffalo Chicken Egg Bites
1/2 orange bell pepper, diced
1/2 cup frozen cut spinach
Sauce
1/4 cup (4 Tbls) hot sauce
2 Tbls (2 oz) Tbls ghee, melted
1 small clove garlic, minced
1/2 tsp sea salt
pinch of ground black pepper
Chicken
1 lb chicken, cubed and seasoned with
1 tsp olive oil
pinch of salt and pepper
1. Preheat the oven to 350 F. Pull out your 6-muffin tin and either insert paper liners or coat with oil.
2. In a bowl, stir together the chicken, olive oil, salt, and pepper.
3. Spread the seasoned chicken across a baking sheet, and cook for ~7 minutes or until cooked through. Remove from oven and pat dry.
4. Mix the sauce ingredients together in a medium-sized bowl (large enough to hold 2 cups).
5. Stir in the cooked chicken, making sure chicken is fully coated.
6. Evenly distribute the pepper, spinach, and chicken among the 6 muffins.
7. Add 3.5 Tbls of the whisked egg to each muffin.
8. Bake in oven for 15 minutes.
Alternatives: You can use a loaf pan, or 8"x8" pan instead of muffin tins if you like. I had leftover eggs and chicken, so I chopped up some more pepper and made a mini souffle dish of the buffalo chicken egg bites, as you can see at the top...
1 lb chicken, cubed and seasoned with
1 tsp olive oil
pinch of salt and pepper
1. Preheat the oven to 350 F. Pull out your 6-muffin tin and either insert paper liners or coat with oil.
2. In a bowl, stir together the chicken, olive oil, salt, and pepper.
3. Spread the seasoned chicken across a baking sheet, and cook for ~7 minutes or until cooked through. Remove from oven and pat dry.
4. Mix the sauce ingredients together in a medium-sized bowl (large enough to hold 2 cups).
5. Stir in the cooked chicken, making sure chicken is fully coated.
7. Add 3.5 Tbls of the whisked egg to each muffin.
8. Bake in oven for 15 minutes.
No comments:
Post a Comment