Keto Egg Muffins

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[{"selector":"#anim-685ea7bc-9a2c-4068-90d2-40d447f6eb85","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-4c9fe2f8-eb64-441e-8b60-45fec26a72eb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – 1 ½ cups cooked shredded chicken – 4 ounces blue cheese crumbled – 2 tablespoons melted butter – ⅔ cup Buffalo Hot sauce like Frank's – 1 teaspoon minced garlic – 10 large eggs – Salt and pepper to taste Get the Recipe

– Preheat your oven to 350° F. Line a muffin pan with silicone liners and spray with cooking spray.

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– Beat the eggs in a separate bowl and season with salt and pepper.

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– Divide the chicken mixture between the cups and pour the egg mixture over it.

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– Bake until the eggs are just set, and the tops are lightly brown about 20 to 25 minutes.

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– Allow to cool for 5 to 10 minutes.

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