Buffalo Chicken Egg Muffins
Buffalo Chicken Egg Muffins are a high-protein, low-carb breakfast.Made with eggs, chicken, and buffalo sauce.Ready in 30 minutes and perfect for meal prep.
Ingredients
- 2 Tbsp. butter or ghee divided
- 3 Tbsp. hot sauce Frank’s Red Hot style
- 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 whole eggs
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin pan or use silicone liners.
- In a saucepan, melt 1½ Tbsp. ghee. Whisk in hot sauce, coconut aminos, and cayenne pepper to make buffalo sauce. Set aside.
- In a skillet, melt remaining ghee over medium heat. Sauté bell pepper and green onions for 5 minutes.
- Turn off heat and stir in spinach, chicken, and buffalo sauce.
- Divide mixture evenly into muffin cups.
- Beat eggs with salt and pepper, then pour over filling.
- Bake Buffalo Chicken Egg Muffins for 18–20 minutes until set.
- Cool slightly, remove, and serve.
Notes
- Swap spinach with kale or arugula
- Serve with avocado or fresh salad
- Add herbs like parsley for freshness