Description
High-protein, savory breakfast morsels packed with buffalo-seasoned chicken, eggs, and cheese. Perfect for meal prepping or busy mornings with a spicy, handheld twist.
Ingredients
8 large eggs
1.5 cups shredded cooked chicken breast
1/3 cup buffalo sauce (no alcohol)
1/2 cup shredded cheddar cheese
1/4 cup Greek yogurt
2 tbsp chopped fresh green onion
Instructions
Preheat oven to 350°F (175°C)
Grease a silicone muffin mold with cooking spray
Combine shredded chicken and buffalo sauce in a bowl
Whisk eggs, Greek yogurt, and salt in a separate bowl
Divide buffalo chicken mixture into 12 muffin compartments
Pour egg mixture over chicken until cups are 3/4 full
Place mold in a deep baking pan with 1 inch hot water (water bath)
Bake for 20 to 25 minutes until centers are set
Cool for 5 minutes before unmolding
Store in fridge for up to 3 days
Notes
Use a water bath for velvety texture
Shred cheese freshly for optimal melt
Substitute buffalo sauce with halal-certified brand if needed
Store in airtight containers
Serve with optional ranch dip
- Prep Time: 15
- Cook Time: 25
- Category: Quick & Easy
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 egg bite
- Calories: 160
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg