Ingredients 

4-6 oz. chicken breast (I use a pre-cooked rotisserie chicken breast in the deli and shred it)

12 eggs

1 c. bell peppers, diced

3 Tbsp. ghee, melted

3 Tbsp. hot sauce

1 tsp. salt

1/2 tsp. pepper

Instructions 

1. Place the shredded chicken in a large bowl and add the ghee and hot sauce. Add the diced peppers to the bowl. Mix everything until well combined.
2. Set the shredded chicken aside and prepare the eggs.

Making the egg muffins 

1. Line a muffin tin with liners and divide the shredded chicken and pepper mixture evenly among the muffin cups.
2. In a bowl, whisk together the eggs and season with salt and pepper.
3. Spoon the egg mixture evenly over the chicken and peppers in each muffin cup.
4. Bake in the oven for 20 minutes.
5. Remove from the oven and let the egg cups cool before removing from the muffin tin.
6. Enjoy!