Egg and Chicken Muffins
2 large eggs
1 ounce chopped cooked chicken
1 garlic clove
2 tbsp green onions
1 cup riced cauliflower
1 cup fresh baby spinach chopped
2 tsp franks hot sauce – divided
¼ tsp salt
¼ tsp pepper
1 tbsp fine diced onions
Method: Preheat oven to 375F.
Line 4 wells of a regular muffin tins with parchment paper liners.
Whisk together eggs, garlic, salt and pepper and 1 tsp of hot sauce until fluffy.
Add in cauliflower, chicken, onions, and spinach to egg mixture mix well.
Fill the 4 muffin tins evenly with egg and vegetable mixture.
Bake for 30 minutes.
Remove from oven and sprinkle additional hot sauce and onions sauce over muffins.
Recipe yields: 4 ounces of protein, 2 cups of vegetables
Tip: You can add an additional egg and 2.5 ounces of chicken for a complete 8oz meal