Description
Buffalo Chicken Egg Muffins are a flavorful and protein-packed breakfast option combining tender cooked chicken, vibrant vegetables, and spicy buffalo sauce baked into convenient muffin-sized portions. Perfect for meal prepping and quick on-the-go mornings.
Ingredients
Scale
Buffalo Sauce
- 1 ½ Tbsp. butter or ghee
- 3 Tbsp. Frank’s Red Hot Sauce
- 1 Tbsp. coconut aminos
- ⅛ tsp. cayenne pepper
Vegetable and Chicken Mixture
- 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
Egg Mixture
- 8 whole eggs
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat oven: Preheat your oven to 350°F to ensure it reaches the right baking temperature while you prepare the ingredients.
- Prepare muffin pan: Grease the wells of a 12-cup muffin pan or line them with silicone baking cups to make removing the muffins easier after baking.
- Make buffalo sauce: In a small saucepan, melt 1 ½ Tbsp. of butter or ghee over low heat. Whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until fully combined. Remove the sauce from heat and set aside.
- Sauté vegetables: In a skillet over medium-high heat, melt the remaining ½ Tbsp. butter or ghee. Add diced red bell pepper and chopped green onions, sautéing until slightly softened, about 5 minutes.
- Combine mixture: Turn off the heat and stir in chopped spinach, cubed cooked chicken, and the prepared buffalo sauce into the sautéed vegetables until evenly mixed.
- Fill muffin cups: Evenly divide the vegetable and chicken mixture among the 12 wells of the muffin pan, filling each about halfway.
- Pour eggs: In a separate bowl, beat the 8 whole eggs with salt and black pepper. Pour the beaten eggs over the mixture in each muffin cup, filling almost to the top.
- Bake muffins: Bake the muffins in the preheated oven at 350°F for 20 minutes or until the eggs are fully set and a toothpick inserted into the center of a muffin comes out clean.
- Serve: Remove the muffins from the oven, let them cool slightly, then remove from the pan and serve warm. These muffins also store well for make-ahead breakfasts.
Notes
- Make sure to grease or line the muffin pan well to prevent sticking.
- You can substitute cooked rotisserie chicken for convenience.
- For a milder flavor, reduce or omit the cayenne pepper.
- These muffins freeze well—reheat in the microwave for a quick breakfast.
- Use silicone baking cups to make clean-up quicker and removal easier.
Nutrition
- Serving Size: 3 muffins
- Calories: 268 kcal
- Sugar: 1 g
- Sodium: 676 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 370 mg
