Buffalo Chicken Egg Muffins are a flavorful, protein-packed breakfast that combines tender chicken, fluffy eggs, vegetables, and a tangy buffalo sauce in a convenient grab-and-go format. Perfect for busy mornings, meal prep, or a healthy snack, these savory egg muffins deliver bold buffalo flavor while keeping breakfast simple and satisfying.
Why You’ll Love This Recipe
- High in protein and perfect for meal prep
- Easy to make with simple ingredients
- Packed with vegetables and lean chicken
- Great for breakfast, brunch, or snacks
- Naturally gluten-free
- Family-friendly with adjustable spice levels
- Convenient portable breakfast option
Ingredients
- 2 Tbsp butter or ghee, divided
- 3 Tbsp Frank’s Red Hot Sauce
- 1 Tbsp coconut aminos
- ⅛ tsp cayenne pepper
- ½ red bell pepper, diced small
- 3 green onions, chopped
- 2 cups spinach, chopped
- 1 cup cooked chicken, cubed
- 8 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin pan or line it with silicone baking cups.
- In a small saucepan, melt 1½ tablespoons butter or ghee over low heat.
- Whisk in the hot sauce, coconut aminos, and cayenne pepper until smooth. Remove from heat.
- Heat the remaining ½ tablespoon butter or ghee in a skillet over medium-high heat.
- Sauté the diced bell pepper and green onions for about 5 minutes, until slightly softened.
- Turn off the heat and stir in the spinach, cooked chicken, and prepared buffalo sauce.
- Mix until everything is evenly coated.
- Divide the chicken and vegetable mixture evenly among the muffin cups.
- In a large bowl, whisk together the eggs, salt, and black pepper.
- Pour the egg mixture evenly over the filling in each muffin cup.
- Bake the Buffalo Chicken Egg Muffins for 18–20 minutes or until the eggs are fully set and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before removing from the pan.
- Serve warm or store for later meal prep.
Tips & Tricks
- Use rotisserie chicken for quick preparation.
- Silicone muffin liners make removal much easier.
- For extra creaminess, add a small amount of shredded cheddar cheese.
- Reduce the cayenne pepper for a milder flavor.
- Chop vegetables finely to ensure even distribution.
- Allow the muffins to cool slightly before removing from the pan.
- Double the batch for weekly meal prep.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 egg muffins
Category: Breakfast
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Gluten-Free, High-Protein, Meal Prep Friendly
Notes
- Turkey breast can be substituted for chicken.
- Add diced celery for a classic buffalo chicken flavor profile.
- Serve with avocado slices or a side salad.
- A drizzle of extra buffalo sauce can be added before serving.
- These muffins work well as a post-workout snack.
Nutrition (Approximate Per Muffin)
- Calories: 95
- Protein: 8g
- Carbohydrates: 2g
- Fat: 6g
- Fiber: 0.5g
- Sugar: 1g
FAQ
Can I make Buffalo Chicken Egg Muffins ahead of time?
Yes. They are excellent for meal prep and stay fresh in the refrigerator for several days.
Can I freeze egg muffins?
Absolutely. Freeze them in an airtight container for up to 3 months.
How do I keep egg muffins from sticking?
Use silicone muffin liners or generously grease the muffin pan.
Can I make them less spicy?
Yes. Reduce the hot sauce and omit the cayenne pepper for a milder version.
What type of chicken works best?
Cooked chicken breast, rotisserie chicken, or leftover roasted chicken all work well.
Are Buffalo Chicken Egg Muffins keto-friendly?
They can fit into many low-carb eating plans due to their high protein and low carbohydrate content.
Storage
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze individually wrapped muffins for up to 3 months.
Reheating:
Microwave refrigerated muffins for 20–30 seconds or frozen muffins for 60–90 seconds until heated through.
Similar Recipes
Buffalo Chicken Egg Muffins
Ingredients
- 2 Tbsp butter or ghee divided
- 3 Tbsp Frank’s Red Hot Sauce
- 1 Tbsp coconut aminos
- ⅛ tsp cayenne pepper
- ½ red bell pepper diced small
- 3 green onions chopped
- 2 cups spinach chopped
- 1 cup cooked chicken cubed
- 8 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin pan or line it with silicone baking cups.
- In a small saucepan, melt 1½ tablespoons butter or ghee over low heat.
- Whisk in the hot sauce, coconut aminos, and cayenne pepper until smooth. Remove from heat.
- Heat the remaining ½ tablespoon butter or ghee in a skillet over medium-high heat.
- Sauté the diced bell pepper and green onions for about 5 minutes, until slightly softened.
- Turn off the heat and stir in the spinach, cooked chicken, and prepared buffalo sauce.
- Mix until everything is evenly coated.
- Divide the chicken and vegetable mixture evenly among the muffin cups.
- In a large bowl, whisk together the eggs, salt, and black pepper.
- Pour the egg mixture evenly over the filling in each muffin cup.
- Bake the Buffalo Chicken Egg Muffins for 18–20 minutes or until the eggs are fully set and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before removing from the pan.
- Serve warm or store for later meal prep.
Notes
- Turkey breast can be substituted for chicken.
- Add diced celery for a classic buffalo chicken flavor profile.
- Serve with avocado slices or a side salad.
- A drizzle of extra buffalo sauce can be added before serving.
- These muffins work well as a post-workout snack.
Conclusion
These Buffalo Chicken Egg Muffins are an easy, protein-rich breakfast that brings together bold buffalo flavor, wholesome vegetables, and fluffy eggs in one convenient package. Whether you’re preparing breakfast for the week, looking for a healthy snack, or need a quick grab-and-go meal, this recipe is simple, delicious, and guaranteed to become a regular favorite.