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Buffalo Chicken Egg Muffins Recipe

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4.3 from 57 reviews

Buffalo Chicken Egg Muffins are a protein- and veggie-packed breakfast option that brings the spicy flavor of buffalo sauce to your morning. Perfect for meal prep and great for on-the-go mornings, these muffins combine tender chicken, fresh vegetables, and eggs baked to perfection with a tangy buffalo twist.

  • Total Time: 30 mins
  • Yield: 12 muffins (4 servings)

Ingredients

Buffalo Sauce

  • 1½ Tbsp. butter or ghee
  • 3 Tbsp. Frank’s Red Hot Sauce
  • 1 Tbsp. coconut aminos
  • ⅛ tsp. cayenne pepper

Main Ingredients

  • 2 Tbsp. butter or ghee, divided
  • 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
  • 8 whole eggs
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions

  1. Preheat and prepare muffin pan: Preheat your oven to 350°F. Grease the wells of a 12-cup muffin tin with butter or line them with silicone baking cups for easy removal.
  2. Make buffalo sauce: In a small saucepan, melt 1½ Tbsp. ghee over low heat. Whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until fully incorporated. Remove from heat and set aside.
  3. Sauté vegetables: Heat the remaining ½ Tbsp. butter or ghee in a skillet over medium-high heat. Add diced red bell pepper and chopped green onions, sautéing for about 5 minutes until slightly softened.
  4. Combine ingredients: Remove the skillet from heat and stir in chopped spinach, cubed cooked chicken, and the prepared buffalo sauce. Mix well to evenly distribute flavors.
  5. Fill muffin cups: Evenly divide the vegetable and chicken mixture among the muffin pan wells.
  6. Add eggs: In a separate bowl, beat the 8 whole eggs with salt and black pepper. Pour the beaten eggs over the mixture in each muffin cup, filling each well.
  7. Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until the eggs are fully set and a toothpick inserted into the center comes out clean.
  8. Serve: Remove muffins from the pan and serve warm. These are great for meal prep and can be enjoyed throughout the week.

Notes

  • You can substitute the homemade buffalo sauce by using ¼ cup of a pre-made buffalo sauce such as The New Primal or Tessemae’s, which replaces the 1½ Tbsp. ghee, hot sauce, coconut aminos, and cayenne pepper combination.
  • Using silicone baking cups helps with easy removal and less cleanup.
  • Store leftovers in the refrigerator for up to 4 days and reheat before serving.
  • Author: Amelia
  • Prep Time: 12 mins
  • Cook Time: 18 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://recipesvibe.com/buffalo-chicken-egg-muffins-recipe/