Preheat oven to 400F. Line a 12-cup muffin tin with papers (preferably parchment muffin papers).

Arrange chicken breasts on a baking sheet and sprinkle salt and pepper on both sides. Bake for 25 - 30 minutes or until cooked through. Remove from oven and set aside to cool slightly.

Once chicken is cool enough to handle, shred and place in a large bowl.

In a separate small bowl, stir together coconut oil (melted if necessary) and hot sauce. Pour half of this mixture over the shredded chicken and stir.

In another bowl, beat together eggs, remaining hot sauce mixture, and green onions. Season with salt and pepper.

Fill muffin cups about 12 full with the egg mixture. Top each muffin with about ¼ cup of shredded chicken.

Bake about 20 minutes or until the eggs are set and the tops are golden brown. Cool slightly before serving.

Store in the fridge and reheat when hunger strikes!