Description
Buffalo Chicken Egg Muffins are a flavorful and protein-packed breakfast option featuring spicy buffalo sauce, tender chicken, and fresh vegetables baked into convenient muffin cups. Perfect for make-ahead mornings or on-the-go meals, these muffins combine the bold taste of buffalo wings with nutritious eggs and veggies.
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
Vegetables & Chicken
- 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 prepare for baking the egg muffins.
- Prepare the Pan: Grease the wells of a 12-cup muffin pan or line them with silicone baking cups to ensure easy removal of muffins after baking.
- Make Buffalo Sauce: In a small saucepan, melt 1 ½ tablespoons of ghee over low heat. Whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until thoroughly combined. Remove from heat and set aside.
- Sauté Vegetables: In a skillet over medium-high heat, melt the remaining ½ tablespoon of butter or ghee. Add diced red bell pepper and chopped green onions, sautéing until slightly softened, about 5 minutes.
- Combine Ingredients: Turn off the heat and stir in chopped spinach, cooked cubed chicken, and the prepared buffalo sauce with the sautéed vegetables. Mix until well combined.
- Fill Muffin Pan: Evenly divide the buffalo chicken and vegetable mixture among the muffin pan wells.
- Add Egg Mixture: In a separate bowl, beat the eggs with salt and black pepper. Pour the beaten eggs evenly over the mixture in each muffin well.
- Bake: Place the muffin pan in the preheated oven and bake for 20 minutes until eggs are set and a toothpick inserted into the center comes out clean.
- Serve: Remove the muffins from the oven, let them cool slightly, then carefully remove from the pan and serve warm.
Notes
- These egg muffins are great for meal prep—make them ahead and reheat for quick breakfasts throughout the week.
- Use cooked rotisserie chicken or leftover grilled chicken for convenience and added flavor.
- For a dairy-free version, substitute ghee with coconut oil or your preferred plant-based butter.
- Adjust the cayenne pepper amount for desired spice level or omit for a milder taste.
- To make the muffins easier to remove, silicone liners are highly recommended.
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
