Ingredients
12 large eggs
1.5 cups cooked and shredded chicken breast
1/2 cup shredded cheddar cheese
2 tablespoons hot sauce (spicy buffalo flavor)
1 tablespoon butter, melted
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 cup diced green onions (optional)
1/2 cup cream cheese, softened (optional for extra creaminess)
Instructions
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a large bowl, whisk eggs until frothy. Stir in shredded chicken, cheddar cheese, hot sauce, melted butter, garlic powder, and paprika.
Mix in green onions and/or cream cheese if using.
Pour batter evenly into prepared muffin cups, filling 3/4 full.
Bake for 18-20 minutes, until centers are set and tops are golden.
Let cool completely in the pan before removing. Store in an airtight container.
Notes
Use low-sodium hot sauce for better macro control
Cheddar can be substituted with Parmesan or a keto-friendly cheese blend
Add diced bell peppers for extra crunch if desired
Reheat in oven or microwave as needed
Store at room temperature for 3-4 days or freeze uncooked batter for later use
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 0g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 210mg