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.