Paleo Buffalo Chicken & Broccoli Egg Cups

March 24, 2017
Photo by Alexa Federico
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

  • Makes 12 egg cups
  • 1 cup cooked, shredded chicken
  • 1/2 cup hot sauce of your choice
  • 1 cup chopped, fresh broccoli
  • 1 teaspoon sea salt
  • 9 eggs
In This Recipe
  1. Preheat oven to 350°F and line a 12 muffin/cupcake mold with unbleached liners.
  2. In a large bowl add all of the ingredients and combine.
  3. Spoon the mixture into each mold evenly, about 3/4 of the way.
  4. Cook for 20 minutes.
  5. Once cooled, refrigerate some and freeze the rest that won’t be eaten during the week.

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