Buffalo Mac Egg Bites

Name: Buffalo Mac Egg Bites (Upgraded)
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 6 Large Eggs; 1/4 cup Heavy Cream; 1/4 tsp Garlic Powder; 1/4 tsp Onion Powder; 1/4 tsp Salt; 1/8 tsp Cayenne Pepper; 1 cup Cooked Elbow Macaroni; 1/2 cup Sharp Cheddar Cheese-shredded; 1/4 cup Monterey Jack Cheese-shredded; 1/4 cup Hot Sauce (Frank's RedHot); 1 tbsp Butter-melted; 1/2 tsp White Vinegar; 2 tbsp Blue Cheese Crumbles; 1 tbsp Chopped Chives

⏱55 min

👥12

🔥250 cal

Medium

🍽️American

A more flavorful take on Buffalo Mac Egg Bites, using sharper cheddar and a homemade buffalo sauce for a richer taste.

6 Large Eggs

1/4 cup Heavy Cream

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Salt

See all 14 ingredients ↓

(0 reviews)

⏱55 min

👥12

🔥250 cal

Medium

🍽️American

A more flavorful take on Buffalo Mac Egg Bites, using sharper cheddar and a homemade buffalo sauce for a richer taste.

#Breakfast #Snack #Egg Bites #Buffalo #Mac and Cheese #Spicy

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a medium bowl, whisk together all Egg Mixture ingredients until well combined.
In a small saucepan, combine Hot Sauce, Butter, and White Vinegar. Heat over medium heat until butter is melted and sauce is combined. Set aside.
In a separate bowl, combine Cooked Elbow Macaroni, Sharp Cheddar Cheese, and Monterey Jack Cheese. Mix well.
Gently fold the mac and cheese mixture into the egg mixture.
Add the Buffalo Sauce to the mac and cheese mixture and stir to combine.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle Blue Cheese Crumbles and Chopped Chives over the top of each egg bite.
Bake for 22-27 minutes, or until a knife inserted into the center comes out clean.
Let cool slightly before removing from the muffin tin.

Ingredients

6 6 Large Eggs
1/4 cup 60 mL Heavy Cream
1/4 tsp 1.25 mL Garlic Powder
1/4 tsp 1.25 mL Onion Powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Cayenne Pepper
1 cup 237 mL Cooked Elbow Macaroni
1/2 cup 118 mL Sharp Cheddar Cheese-shredded
1/4 cup 59 mL Monterey Jack Cheese-shredded
1/4 cup 60 mL Hot Sauce (Frank's RedHot)
1 tbsp 15 mL Butter-melted
1/2 tsp 2.5 mL White Vinegar
2 tbsp 30 mL Blue Cheese Crumbles
1 tbsp 15 mL Chopped Chives

Equipment

Muffin Tin
Mixing Bowls
Whisk
Small Saucepan

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a medium bowl, whisk together all Egg Mixture ingredients until well combined.
In a small saucepan, combine Hot Sauce, Butter, and White Vinegar. Heat over medium heat until butter is melted and sauce is combined. Set aside.
In a separate bowl, combine Cooked Elbow Macaroni, Sharp Cheddar Cheese, and Monterey Jack Cheese. Mix well.
Gently fold the mac and cheese mixture into the egg mixture.
Add the Buffalo Sauce to the mac and cheese mixture and stir to combine.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle Blue Cheese Crumbles and Chopped Chives over the top of each egg bite.
Bake for 22-27 minutes, or until a knife inserted into the center comes out clean.
Let cool slightly before removing from the muffin tin.

Nutrition per serving

Calories 250

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Buffalo Mac Egg Bites

Buffalo Mac Egg Bites

Ratings & Reviews

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