Morning Spice Wake-up Call: Buffalo Chicken Egg Cups
Welcome to another episode of "What was I thinking?"—your favorite blog for foodie adventures and misadventures. Today, we're tackling a recipe that will make you question your life choices: the Morning Spice Wake-Up Call, otherwise known as Buffalo Chicken Egg Cups. Brace yourselves because breakfast is about to get interesting.
To get started, you’ll need a few ingredients that you probably have somewhere: five large eggs, one chicken breast, garlic powder, buffalo sauce (I used Franks because I enjoy a mild existential crisis with my meals), salt, pepper, sour cream, crushed red pepper flakes, cayenne pepper, extra virgin olive oil (EVOO, for those who fancy themselves foodies), butter, half & half, and parsley for that touch of green to make you feel healthy.
First, preheat your oven to 420°F. Yes, that’s right, we’re going all in. If you set it to 425°F, congratulations, you’re living on the edge. In a medium-sized frying pan, add thick chunks of chicken breast. If you’ve never cut up a chicken breast before, good luck. Sprinkle these chunks with some EVOO, a tablespoon of butter (because cholesterol is just a concept), salt, pepper, and cayenne pepper. Cook until the chicken is no longer clucking, which should take about 7-10 minutes. Once cooked, remove the chicken from the pan and shred it with a fork. Or use your hands if you’re feeling primal. Set aside and take a moment to ponder your life choices.
In a medium-sized bowl, whisk the five large eggs with a quarter cup of half & half. This is your chance to look like you know what you’re doing. Set this mixture aside and admire your handiwork. Spray a muffin sheet with non-stick spray. I used avocado oil spray because regular oil spray was too basic. Now, fill about 6-8 muffin cups halfway with the shredded chicken. Pour the egg mixture on top, leaving a little room at the top because, surprise, the eggs will rise while cooking.
For the final touches, add a pinch of salt to each cup and a drizzle of buffalo sauce. I used Franks for that extra kick of “What am I doing with my life?” Place the tray in the oven and cook for 12-15 minutes—just enough time to question your decision to try this recipe. Turn the oven on broil (high) for 3-4 minutes for that nice, burnt look.
Once they’re done, remove the tray from the oven and let it cool for a couple of minutes. Use a knife to carefully loosen the eggs from the sides of the cups, then use a spoon to gently remove them. Place them on a serving plate and pretend this was the plan all along. To finish, drizzle fresh buffalo sauce on top, add some sour cream, and garnish with parsley.
There you have it: Morning Spice Wake-Up Call: Buffalo Chicken Egg Cups. Perfect for when you want to start your day with a culinary rollercoaster. Enjoy the ride!
Morning Spice Wake-up Call: Buffalo Chicken Egg Cups
Ingredients
Instructions
- Preheat Oven to 420.
- In a medium sized frying pan, add thick chunks of chicken that you cut up and sprinkle with some EVOO, a tbsp of butter, salt, pepper and cayenne pepper. Cook chicken until cooked all the way through (roughly 7-10 minutes)
- Remove the chicken and shred the chunks with a fork and set aside.
- In a medium sized bowl, whisk the eggs with 1/4 cups of half & half, and set aside.
- Spray a muffin sheet with non-stick spray (I used avocado oil spray)
- Add shredded chicken to fill about 6-8 cups half-way
- Pour the egg mixture on top leaving a little room at the top, the eggs will rise while cooking.
- Add a pinch of salt to the top of each cup, and a drizzle of buffalo sauce (I used Franks Red Hot Buffalo Sauce)
- Put the tray in the oven and cook for 12-15 minutes.
- Turn it on Broil (high) for 3-4 minutes.
- Remove it from the oven, let it cool for a couple of minutes, then use a knife carefully loosening the eggs from the sides of the cups. Then take a spoon and gently remove them, placing them on a serving plate.
- Drizzle fresh buffalo sauce on top, add some sour cream, and garnish with parsley!
