Buffalo Chicken Egg Cups a la Leeny

I was flipping through facebook a while ago and came across Diane Sanfilippo's Balanced Bites site.  I love her book Practical Paleo and the thoughtful way she has implemented 30 day plans for almost anyone who is looking for something specific.  Her book is a great paleo resource as well as a wonderful cookbook.  On her Facebook page, she had a recipe for Buffalo Chicken Egg Muffins and I was intrigued.  I have made veggie egg muffins and sausage egg muffins, but had never embarked on a buffalo chicken egg muffin adventure before.  So with her recipe as inspiration, I made the muffins, but with little changes to suit my hot N spicy taste buds. I used ground chicken instead of shredded and added 4 cups of spinach to up the veggie count.  I also like a little more hot sauce.   These are delicious and when made ahead, an easy breakfast to grab on the go. These are also Whole30 compliant in the event you are doing a 30 day challenge.

Buffalo Chicken Egg Cups a la Leeny
1 lb ground chicken
1 onion, chopped
3 cloves garlic, chopped
1 dozen eggs
1 t. garlic powder
1/2 t. Penzey's California seasoned pepper or plain black pepper
4 T. Kerrygold butter (clarified if doing a Whole30) or ghee
1/3 Cup Frank's Red Hot hot sauce
4 cups spinach (or 4 big handfulls)
1 bunch green onions, sliced

In a frying pan, saute ground chicken with chopped onion and garlic till cooked through. Set aside to slightly cool.  In a large bowl, blend together 1 dozen eggs, garlic powder and pepper.  Slowly add the chicken mixture stirring into the eggs to temper the egg mixture slightly. 

In the frying pan, melt the butter and add the Red Hot.  Stir to blend.  Add spinach and wilt.  It will shrink up considerably.  Add spinach mixture to the egg and chicken mixture and stir to blend.  Spoon mixture into two muffin pans filling each cup about 3/4 full.  You can line cups with non stick parchment cups or use a good non stick pan like Sur la Table's Platinum muffin pan.  Nothing sticks to this and you can bake in it unlined.  Sprinkle tops of muffins with chopped green onion.  Bake at 350 for about 15 minutes or until egg muffins are set.  Makes about 18.

Recipe inspiration courtesy of Diane Sanfilippo of Balanced Bites.
www. Balancedbites.com