Buffalo Chicken Breakfast Muffins

I am not a big breakfast eater and even less of a big breakfast preparer, but I had to do something to repair my badly damaged weekend hostess reputation.  I generally let guest know where the Keurig is and where K-Cups, creamer and sugar live.  Then they are on their own unless TheHub makes a trip out to pick up sausage biscuits or doughnuts.  We had guests two weeks ago and I was terribly lax on the breakfast front, so this past weekend with 3 different houseguests, I had a chance for redemption.

Did I mention I also stay up terribly late every night (2 ish) and sleep until 7-7:30 so I am not one of those early riser people.  Labor Day morning I woke at about 5 with a screaming bladder. (Not unusual for me at all)  Now usually I wake, stumble into the bathroom with my eyes half closed to complete the necessary task, wash my hands and return to bed.  I am asleep before my head even rests on the pillow.  Not so on Monday!  I tried to doze off for a few, but kept thinking about all the things I needed to do to have a big breakfast on the table, so I grabbed the Ipad and read until 5:30, got out of bed, fixed a cup of coffee, and started peeling sweet potatoes and shredding some precooked chicken breasts. (So glad I had cooked them the day before!)

By the time the last person woke I had the table spread with sweet potato hash browns, Buffalo chicken egg muffins, bacon wrapped asparagus bundles, bacon, sliced tomatoes and sliced peaches (Wouldn't you know I forgot to make the biscuits!) So now with my hostess rep fully mostly intact, I will share the recipe for the muffins with the knowledge that I have a breakfast pass for at  least the next 2 overnight guest occasions.  I would hate for the world to believe I had actually transformed into some morning type person.

                                                      Buffalo Chicken Egg Muffins

3 chicken breasts cooked and shredded or in a small dice
2-3 tablespoons hot sauce (If paleo make it sugar free non-gluten hot sauce)
2 tablespoons melted butter (melted ghee or coconut oil if paleo)
1/4 teaspoon  additional garlic powder
1/2 cup grated cheese for the non paleo people (add into the cooked chicken/hot sauce mix)
salt  and pepper to taste
8 eggs beaten
1/4 teaspoon salt
2 good shakes of pepper
4 scallions minced

Place the chicken breasts flat on a greased baking sheet.  Sprinkle with powdered chipotle, garlic salt and a little pepper.  Cook at 350 for about 18 minuted, until the chicken is cooked.  Shred or chop the chicken in a small dice. Put into a bowl and cover with the melted butter or coconut oil and hot sauce.  Add the additional garlic powder and  toss with the chicken and hot sauce mix until it is all covered. Salt lightly.  Put cupcake liners into each well of the cupcake pan.  Spoon chicken (or chicken and cheese) mixture about 2/3 the way up the cup.  Beat the eggs in a bowl with a spout. Add the salt and pepper and stir again. Pour the egg mix over the chicken and bake. When the egg is set (about 22 minutes),  remove from the oven, take the muffins from the pan and sprinkle scallions over the top of each.  Serve piping hot. Served piping hot with a side of bacon is even better and with a bundle of bacon wrapped asparagus, well that is the best.

This is technically a paleo recipe, but it is so delicious who cares!  It freezes well and you can take a couple out of the freezer the night before then pop them in the microwave for a quick warm up.  I have also kept them in the refrigerator for a few days after baking and it rewarms beautifully .

So paleo or non-paleo this is an easy quick way to have a delicious breakfast meal (great for a crowd too) .  Try it, you might love it!