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Paleo Buffalo Chicken & Broccoli Egg Cups

by on March 24, 2017 in Breakfast, Eggs March 24, 2017 BreakfastEggs
See post on Alexa Federico’s site!
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Prep:

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Level: Easy

System:

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Description

Paleo Buffalo Chicken & Broccoli Egg Cups can be made ahead for the week and even frozen! It’s a great way to utilize leftover chicken and vegetables. They are Whole30 approved (double check your choice of hot sauce).

Ingredients

  • 1 cup Cooked, Shredded Chicken
  • 1 cup Chopped Fresh Broccoli
  • ½ cups Hot Sauce, Of Choice
  • 1 teaspoon Sea Salt
  • 9  Eggs

Preparation

Preheat oven to 350°F and line a 12 muffin or cupcake mold with unbleached liners.

In a large bowl, add all the ingredients and combine. Spoon the mixture into each mold evenly, about 3/4 of the way.

Cook for 20 minutes. Once cooled, refrigerate some and freeze the rest that won’t be eaten during the week.

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