Author Notes
This is an easy, make-ahead breakfast option to prep for the week that can even be frozen. Paleo Buffalo Chicken & Broccoli Egg Cups are Whole30 approved also! —Alexa Federico
Ingredients
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1 cup
cooked, shredded chicken
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1/2 cup
hot sauce of your choice
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1 cup
chopped, fresh broccoli
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1 teaspoon
sea salt
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9
eggs
Directions
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Preheat oven to 350°F and line a 12 muffin/cupcake mold with unbleached liners.
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In a large bowl add all of the ingredients and combine.
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Spoon the mixture into each mold evenly, about 3/4 of the way.
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Cook for 20 minutes.
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Once cooled, refrigerate some and freeze the rest that won’t be eaten during the week.
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