Buffalo Chicken Egg Muffins
Buffalo Chicken Egg Muffins are protein-packed breakfast cups made with eggs, chicken, spinach, and buffalo sauce.Ready in just 35 minutes.Perfect for meal prep, healthy breakfasts, and grab-and-go snacks.
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.