Keto Egg Muffins
These breakfast muffins are one of my go-to recipes for meal prep. If blue cheese is a bit much for you in the morning, you can substitute a milder cheese like shredded cheddar or mozzarella.
- 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
Preheat your oven to 350° F. Line a muffin pan with silicone liners and spray with cooking spray.
Stir together the chicken, blue cheese, melted butter, hot sauce, and garlic in a large bowl.
Beat the eggs in a separate bowl and season with salt and pepper.
Divide the chicken mixture between the cups and pour the egg mixture over it.
Bake until the eggs are just set, and the tops are lightly brown about 20 to 25 minutes.
Allow to cool for 5 to 10 minutes.
Calories: 264.24kcal | Carbohydrates: 1.14g | Protein: 22.08g | Fat: 18.51g | Saturated Fat: 8.85g | Polyunsaturated Fat: 2.23g | Monounsaturated Fat: 6.01g | Trans Fat: 0.18g | Cholesterol: 323.26mg | Sodium: 1245.04mg | Potassium: 232.86mg | Fiber: 0.01g | Sugar: 0.38g | Vitamin A: 671.22IU | Vitamin C: 0.16mg | Calcium: 147.08mg | Iron: 1.78mg