Chicken And Egg Muffins With A Kick!

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- My Notes -

  • 0.75 pound Boneless Skinless Chicken Thigh
  • 1 pinch Asafoetida - gluten-free
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Black Pepper
  • 0.25 cup Tabasco Sauce
  • 5 large Eggs - pastured,whisked
  • 0.25 cup Green Onion - diced (green parts only)
  • Preheat the oven to 425°F.
  • On a baking pan, arrange the chicken thighs and season with asafetida, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
  • Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Add the tabasco sauce and toss to combine and set aside.
  • In a small mixing bowl, whisk the pastured eggs, green onion, sea salt, and black pepper.
  • Divide among 6 muffin tins lined with paper (or, we prefer silicon baking tins) *filling them about half way.
  • Gently divide the shredded chicken onto each muffin tin with a spoon.
  • Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.
We recommend MclHenny’s brand tabasco sauce.


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