1lbchicken breast(s)boneless, skinless, cut into bite-size pieces
1medium onionchopped (1/2 cup)
1cupbroccolifrozen, chopped, thawed and drained
1/2tspHimalayan Sea Salt
1cuphard goat's cheeseshredded
Heat oven to 375°F. Oil 12 regular-size muffin cups with coconut oil.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
In medium bowl, stir eggs, buckwheat flour and milk with whisk or fork until blended. Spoon 1 scant tablespoon mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon mixture onto chicken-broccoli mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with steamed vegetables or fresh leaf salad.