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

Picture this: the spicy tang of buffalo sauce mingling with fluffy eggs, tender chicken, and fresh veggies all baked into perfect little bites. That’s exactly what you get with my Buffalo Chicken Egg Muffins Recipe—a fun, flavorful breakfast that wakes up your taste buds and fuels your morning.

A white plate sits on a white marbled surface with a striped black and white cloth underneath the plate. On the plate, there are two small, round egg muffins that have a golden orange color with bits of green vegetables mixed throughout and topped with sliced green onions and a drizzle of reddish-orange sauce. Next to the muffins is a small pile of fresh red raspberries and dark red grapes, adding bright and deep red colors to the plate. The overall look is fresh and colorful with a mix of soft and juicy textures. 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

I stumbled upon the idea for these egg muffins when I wanted something quick, high-protein, and packed with flavor for hectic mornings. The spicy buffalo twist quickly became my favorite—and what I love most is how customizable and mess-free these are.

Bold Flavor, No Fuss: The buffalo sauce adds a punch that brightens up each muffin without making a mess.
Prep Ahead Friendly: Make a batch on the weekend and enjoy grab-and-go breakfasts all week long.
Protein-Packed: With eggs and chicken, these muffins keep you full and energized well into the afternoon.
Veggie Boost: Bell peppers, onions, and spinach sneak in nutrients without even trying.

Ingredients & Why They Work

What I really appreciate about the ingredients in this Buffalo Chicken Egg Muffins Recipe is how they balance each other: heat, creaminess, freshness, and wholesome protein. Plus, most of these are pantry staples or things I often have leftover from other meals.

Flat lay of fresh whole eggs with clean shells arranged neatly, bright red half of a diced red bell pepper on a simple white ceramic plate, three freshly chopped green onions with white and green parts separated on a small white bowl, two cups of vibrant chopped spinach leaves in another small white bowl, a small pile of cubed cooked chicken breast pieces on a white ceramic dish, a small white bowl filled with smooth orange-red buffalo hot sauce, a separate small white bowl holding dark amber coconut aminos, a tiny white bowl containing golden melted butter or ghee, and a diminutive white bowl with fine red cayenne pepper powder dusted inside, 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 sauté the veggies; I prefer ghee for its nuttier flavor and higher smoke point.
Frank’s Red Hot Sauce: The base of the buffalo flavor—don’t skimp, it’s what gives these muffins their signature kick.
Coconut aminos: A soy sauce alternative that adds subtle umami and balances the heat.
Cayenne pepper: Just a hint here to amp up the spice without overwhelming.
Red bell pepper: For sweetness and crunch, diced small so it mixes well with the eggs.
Green onions: Both white and green parts bring mild onion flavor and a pop of color.
Spinach: Sneaky greens packed into every bite without being overpowering.
Cooked chicken: Cubed and mixed in for satisfying protein and texture.
Whole eggs: The star ingredient—fluffy and rich, binding everything together.
Salt and black pepper: Simple seasoning to enhance 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 love tweaking this recipe depending on what’s in the fridge and how spicy I’m feeling. Don’t hesitate to play around with it—you can easily tone down the heat or add your favorite extras for more texture or flavor.

Variation: One time, I swapped chicken for shredded turkey and added a sprinkle of blue cheese on top—so good, especially if you like a creamy contrast with the buffalo heat.
Dairy-free option: Use ghee or your favorite plant-based butter alternative and skip cheese toppings if desired.
Extra veggies: Try adding mushrooms or zucchini for a different veggie mix; just sauté them ahead so they don’t release water in the muffins.
Mild version: Reduce hot sauce and cayenne to dial down spice for kids or anyone sensitive to heat.

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

The image shows a grey metal muffin tin with six cavities filled with a soup-like dish. Each cavity contains a layer of orange broth topped with green leafy herbs and some tiny black pepper specks. The top two cavities have some extra pieces of red and green vegetables, while the middle left cavity shows a chunk of light-colored protein partially covered by the broth and herbs. The muffin tin sits on a white marbled surface with some scattered pepper flakes around it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Buffalo Sauce

First things first, preheat your oven to 350°F and grease your 12-cup muffin tin or line with silicone cups—I always opt for silicone for the easiest removal. For the buffalo sauce, melt 1 ½ tablespoons of ghee in a small saucepan, then whisk in the Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until smooth. Set it aside, and let those flavors meld—it makes a world of difference.

Step 2: Sauté the Veggies

Heat the remaining ½ tablespoon of butter or ghee in a skillet over medium-high heat. Toss in your diced red bell pepper and chopped green onions and sauté for about 5 minutes until they’re just softened but still bright and fresh-looking. This step helps bring out their sweetness and keeps the muffins from tasting raw.

Step 3: Mix in Spinach, Chicken, and Buffalo Sauce

Turn off the heat and add the chopped spinach, cooked chicken cubes, and that delicious buffalo sauce you set aside. Give everything a good stir so the ingredients are evenly coated and mixed. This combination is the heart of what makes these muffins so flavorful and satisfying.

Step 4: Assemble the Muffins and Bake

Divide the veggie and chicken mixture evenly among the muffin wells—try to pack them just a little to get a nice bite in every muffin. In a separate bowl, beat the eggs with salt and pepper, then pour the eggs over the filling in each cup. Pop the whole pan into your 350°F oven and bake for 18-20 minutes, or until the eggs have set and a toothpick comes out clean.

Step 5: Enjoy Immediately or Save for Later

Once baked, let the muffins cool a bit before popping them out of the pan. Jump right in or wrap them up for a fast breakfast on busy mornings—you’re going to love how these taste fresh or reheated.

Top Tip

From my kitchen experiments, I’ve learned a few tips that make this Buffalo Chicken Egg Muffins Recipe come out perfect every time—thought you might find them handy, too.

Avoid Soggy Muffins: Make sure to sauté the veggies well to evaporate any moisture; raw veggies tend to release water and make the eggs watery.
Even Filling Distribution: Use a spoon to carefully divide the chicken and veggie mix evenly; it helps each muffin taste balanced rather than some being overloaded.
Test for Doneness: Keep an eye on baking time because oven temperatures vary—eggs should be set but not dry or rubbery.
Use Fresh Eggs: It really affects the texture—fresher eggs yield fluffier muffins with better flavor.

How to Serve Buffalo Chicken Egg Muffins Recipe

buffalo chicken eggs - Serving Suggestion

Garnishes

I usually sprinkle a little extra green onion or chopped parsley on top for color and freshness. For an extra touch, dollops of ranch or blue cheese dressing make the perfect creamy complement to those spicy bites.

Side Dishes

Pair these egg muffins with a simple fruit salad or some crispy sweet potato hash for a balanced breakfast. I sometimes serve them alongside avocado slices to mellow the heat and add a creamy, buttery texture.

Creative Ways to Present

For brunches or special occasions, I’ve served these muffins nestled in a bed of mixed greens with a drizzle of extra buffalo sauce on the side. They also make fun party appetizers when served warm on a platter—easy finger food with a spicy kick!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover egg muffins in an airtight container in the fridge. They usually stay great for 3-4 days and make for an incredibly convenient breakfast or snack.

Freezing

These muffins freeze beautifully. After baking and cooling, I individually wrap them in plastic wrap or parchment paper, then store them in a freezer-safe bag. They keep well for up to 2 months, and thaw quickly before reheating.

Reheating

I reheat mine in the microwave for about 30-45 seconds or in a 350°F oven for 8-10 minutes to regain that fresh-from-the-oven texture. Either way works—just be careful not to overcook or they’ll dry out.

Frequently Asked Questions:

Can I make Buffalo Chicken Egg Muffins Recipe ahead for the week?

Absolutely! These muffins are perfect for meal prep. You can make a batch on Sunday and store them in the fridge or freezer for quick breakfasts all week long.

How spicy are these Buffalo Chicken Egg Muffins?

The spice level depends on how much hot sauce and cayenne you use. This recipe has a nice moderate kick, but you can easily adjust it to be milder or hotter depending on your preference.

Can I use fresh chicken instead of cooked chicken in this recipe?

It’s best to use cooked chicken for this recipe to avoid having raw chicken in the muffins. You can use leftover roasted chicken, or quickly cook and cube chicken breast beforehand.

Are these egg muffins gluten-free and keto-friendly?

Yes! This Buffalo Chicken Egg Muffins Recipe contains no gluten and is low in carbohydrates, making it an excellent option for gluten-free and keto diets.

Final Thoughts

These Buffalo Chicken Egg Muffins Recipe quickly became a staple in my kitchen because they bring that perfect balance of spicy, savory, and satisfying with minimal fuss. Whether you’re feeding a crowd or just want something quick that feels homemade, give this recipe a try—I’m confident it’ll become one of your favorite go-tos, just like it did for me.