Preheat oven to 400F and prepare two 24-muffin tins or silicone molds. (The recipe makes 32 mini muffin-size chicken bites. You can make any size you like, though.)

Add the ground chicken, diced onion, and minced garlic to a pan over medium high heat. Fully cook the chicken before adding the ranch, pepper, and buffalo sauce.

Continue cooking over medium high heat until the mixture thickens, about 2-3 minutes. Transfer to a large mixing bowl.

Whisk the eggs together before adding to the cooked chicken mixture along with the shredded cheese and breadcrumbs. Stir well.

Spoon the mixture into 32 slots in the muffin tins/molds. Bake for 22-25 minutes or until the buffalo chicken bites are slightly brown around the edges and bottoms. (If the tops begin to brown too much before the bottoms are no longer soggy, cover with foil and continue cooking.)

Briefly cool before removing from the molds to finish cooling. Refrigerate leftovers in an airtight container.