Description
Paleo Buffalo Chicken & Broccoli Egg Cups can be made ahead for the week and even frozen! It’s a great way to utilize leftover chicken and vegetables. They are Whole30 approved (double check your choice of hot sauce).
Ingredients
- 1 cup Cooked, Shredded Chicken
- 1 cup Chopped Fresh Broccoli
- ½ cups Hot Sauce, Of Choice
- 1 teaspoon Sea Salt
- 9 Eggs
Preparation
Preheat oven to 350°F and line a 12 muffin or cupcake mold with unbleached liners.
In a large bowl, add all the ingredients and combine. Spoon the mixture into each mold evenly, about 3/4 of the way.
Cook for 20 minutes. Once cooled, refrigerate some and freeze the rest that won’t be eaten during the week.
