Name: Buffalo Chicken Egg Muffins Recipe
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Cuisine: American
Ingredients: 1 ½ Tbsp. butter or ghee; 3 Tbsp. Frank’s Red Hot Sauce; 1 Tbsp. coconut aminos; ⅛ tsp. cayenne pepper; ½ red bell pepper, diced small; 3 green onions, white and green parts, chopped; 2 cups spinach, chopped; 1 cup (~ 5 oz.) cooked chicken, cubed; ½ Tbsp. butter or ghee; 8 whole eggs; ½ tsp. salt; ¼ tsp. black pepper

Imagine waking up to the spicy, tangy aroma of buffalo sauce mingling with warm eggs and tender chicken — that’s exactly what you get with this Buffalo Chicken Egg Muffins Recipe. It’s a game-changer for breakfast, whether you’re rushing out the door or just craving something with a little punch and plenty of protein to start your day right.

Two small round egg muffins filled with green vegetables and melted cheese sit on the left side of a white plate. The egg muffins are topped with finely sliced green onions and a light drizzle of orange sauce. On the right side of the plate, there is a mix of red raspberries and dark purple grapes. The plate rests on a black-and-white striped cloth placed on a white marbled surface. A bottle of hot sauce is blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Egg Muffins Recipe
Top Tip
How to Serve Buffalo Chicken Egg Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Egg Muffins Recipe

Why You'll Love This Recipe

Honestly, this Buffalo Chicken Egg Muffins Recipe has become my go-to when I want a flavorful, no-fuss breakfast that also packs a nutritious punch. It blends classic comfort with a spicy twist and lets me prep ahead, saving precious time in busy mornings without sacrificing taste.

Bold flavor hit: The buffalo sauce gives these muffins a lively kick that wakes up your taste buds and keeps you craving more.
Meal prep friendly: They store and reheat well, making weekday breakfasts effortless.
Protein-packed: Chicken and eggs provide a filling combo that keeps you energized for hours.
Customizable: You can tweak the veggies or spice levels to suit your mood or pantry.

Ingredients & Why They Work

This recipe’s magic lies in a handful of simple ingredients that balance heat, creaminess, and freshness. Each component contributes to texture and flavor, with smart additions like coconut aminos to deepen the buffalo sauce without overpowering it.

Flat lay of two brown uncracked eggs, a small mound of fresh chopped green spinach leaves, half of a bright red bell pepper diced small, three green onions with both white and green parts chopped, a small white ceramic bowl filled with vibrant orange-red hot sauce, a small white ceramic bowl with a golden yellow melted butter, a small white ceramic bowl containing dark amber coconut aminos, a small white ceramic bowl with fine reddish-orange cayenne pepper powder, a neat pile of cubed cooked chicken breast with natural white and light golden tones, and a few pinches of fine black pepper and coarse white salt crystals arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or ghee: Adds richness and helps mellow out the spice while sautéing veggies.
Frank’s Red Hot Sauce: The iconic base for that signature buffalo flavor, tangy and spicy.
Coconut aminos: A touch of sweetness and umami that balances the acidity of hot sauce perfectly.
Cayenne pepper: For an extra layer of heat — adjust to your spice tolerance!
Red bell pepper: Adds crunch and a mild sweetness, plus a splash of color.
Green onions: Brings a fresh, sharp bite that cuts through the richness.
Spinach: Sneaky greens that wilt beautifully into the mix without overpowering.
Cooked chicken: Protein powerhouse that keeps these muffins satisfying.
Eggs: The backbone binding everything together with fluffy, tender texture.
Salt and black pepper: Just enough seasoning to elevate all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve had fun experimenting with this Buffalo Chicken Egg Muffins Recipe—sometimes I throw in extra veggies like mushrooms or swap spinach for kale depending on what’s fresh. Don’t hesitate to customize it based on what you love or what you have on hand; it’s very forgiving.

Variation: Adding some shredded cheddar or blue cheese on top before baking amps up the cheesy goodness, which I adore for weekend brunch vibes.

Step-by-Step: How I Make Buffalo Chicken Egg Muffins Recipe

A close-up view of a dark gray muffin pan filled with a savory mixture in six cups, each containing layers of orange liquid base, chunks of cooked chicken, and chopped green herbs scattered on top. The herbs appear fresh and bright, adding texture and color contrast, with some ground black pepper sprinkled over the surface. The background shows a white marbled texture surface. The light reflects softly off the shiny liquid in the pan, giving a fresh and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Buffalo Sauce

Start by melting 1 ½ tablespoons of ghee in a small saucepan over medium heat. Once melted, whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until smooth. This little pot of spicy goodness sets the tone, so if you like heat, feel free to add a pinch more cayenne. Set it aside to cool while you handle the veggies.

Step 2: Sautéing the Veggies

In a skillet over medium-high heat, melt the remaining ½ tablespoon of butter or ghee. Toss in your diced red bell pepper and chopped green onions, cooking for about five minutes until they soften and the aroma hits you — that’s your cue the base flavors are coming together.

Step 3: Combining the Mixture

Turn off the heat, then stir in the chopped spinach, cooked chicken cubes, and that flavorful buffalo sauce you prepped. Mix everything gently but thoroughly to spread the heat and flavor evenly. This mix is what makes these egg muffins stand out.

Step 4: Filling the Muffin Pan

Grease your 12-cup muffin pan or line with silicone cups for easier cleanup. Divide the buffalo chicken and veggie mix evenly into each well — don’t worry if some cups look fuller; the eggs will level it out.

Step 5: Pouring the Eggs and Baking

In a bowl, beat your eggs with salt and black pepper. Pour the eggs over the filled muffin cups, filling them up just right. Bake at 350°F for 18 to 20 minutes, checking around 18 minutes with a toothpick to ensure they're set and cooked through without drying out.

Top Tip

After making these muffins a handful of times, I learned a few things that take them from just good to absolutely crave-worthy. Trust me, these tips help you nail the perfect texture and flavor every single time.

Don’t overfill the muffin wells: Leaving a little space ensures the muffins bake evenly without overflowing.
Use silicone muffin cups when possible: They help lift the muffins out cleanly without bending or breaking.
Let muffins cool before removing: This helps them firm up and keeps their shape intact.
Adjust heat to taste: Start with the base recipe, then tweak the cayenne or hot sauce depending on how fiery you like it.

How to Serve Buffalo Chicken Egg Muffins Recipe

Buffalo Chicken Muffins - Serving Suggestion

Garnishes

I love topping these muffins with a sprinkle of chopped fresh parsley or extra green onions for a pop of color and freshness. Sometimes a light drizzle of ranch dressing or crumbled blue cheese adds a creamy contrast that balances the spicy kick beautifully.

Side Dishes

Pair these muffins with crispy bacon or a mixed green salad for a fuller meal. On weekends, I’ll serve them alongside fresh fruit or roasted potatoes to round out the plate.

Creative Ways to Present

For a brunch party, I’ve arranged these muffins on a platter lined with celery sticks and carrot ribbons to echo the buffalo chicken wings vibe. It’s a fun twist that guests always appreciate and sparks conversation!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge, and they keep well for about 3 to 4 days. It’s the perfect grab-and-go breakfast when mornings get busy.

Freezing

Buffalo Chicken Egg Muffins freeze beautifully. Just wrap each muffin individually in plastic wrap, then store them in a freezer bag. When I’m short on time, I pull a couple out the night before, and they thaw perfectly by morning.

Reheating

I reheat these in the microwave for about 30 seconds to 1 minute, depending on your microwave power. Alternatively, warming them in a 350°F oven for about 10 minutes brings back that fresh-baked texture, which I prefer on slower days.

Frequently Asked Questions:

Can I use fresh chicken instead of cooked in the Buffalo Chicken Egg Muffins Recipe?

While cooked chicken is best for this recipe to ensure even cooking, you can use fresh chicken if you cook it first—either poached, baked, or sautéed—then cube it and mix it in. This prevents raw chicken from causing undercooked muffins.

How spicy are these Buffalo Chicken Egg Muffins?

They have a moderate heat, thanks to Frank’s Red Hot Sauce and cayenne pepper, but you can easily dial it down or up by adjusting the amount of hot sauce and cayenne to your taste.

Can I make this recipe dairy-free?

Absolutely! Using ghee or a dairy-free butter substitute works great here, and since the recipe doesn’t rely on cheese, it’s naturally gluten- and dairy-friendly as long as you choose those options.

What’s the best way to prevent the muffins from sticking to the pan?

Greasing the muffin pan generously or using silicone muffin liners helps dramatically. Silicone cups especially make removing the muffins a breeze without any sticking or breaking.

Final Thoughts

These Buffalo Chicken Egg Muffins have quickly won a permanent spot in my breakfast rotation because they strike the perfect balance between spicy, savory, and nourishing. Whether you’re meal prepping for the week or wanting something a little different to jazz up your mornings, this recipe has your back. Give it a try—you’ll be so glad you did, and I’m sure it’ll become a favorite in your kitchen, just like it did in mine.