Name: Buffalo Chicken Egg Muffins Recipe
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 Tbsp. butter or ghee; 3 Tbsp. Frank’s Red Hot Sauce; 1 Tbsp. coconut aminos; 1/8 tsp. cayenne pepper; 1/2 Tbsp. butter or ghee; 1/2 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; 1/2 tsp. salt; 1/4 tsp. black pepper

Sometimes breakfast needs a little kick to wake up your taste buds, and that’s exactly what the Buffalo Chicken Egg Muffins Recipe delivers. Imagine fluffy eggs, tender chicken tossed in spicy buffalo sauce, and fresh veggies all baked into convenient, grab-and-go muffins. Perfect for busy mornings or meal prep days!

Two small round egg muffins filled with green vegetables and melted cheese sit on the left side of a white plate. The egg muffins are topped with finely sliced green onions and a light drizzle of orange sauce. On the right side of the plate, there is a mix of red raspberries and dark purple grapes. The plate rests on a black-and-white striped cloth placed on a white marbled surface. A bottle of hot sauce is blurred in the background. 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

What really makes these Buffalo Chicken Egg Muffins stand out is their combination of bold flavor and effortless prep. I’ve made them several times when I needed something tasty and filling that I could eat on the run. They always bring a little excitement to my breakfast table—trust me, you’ll feel the same!

Burst of Flavor: The spicy buffalo sauce mixed with sautéed veggies and chicken makes every bite dynamic and satisfying.
Make-Ahead Friendly: These muffins store well and reheat beautifully, perfect for busy mornings or meal prepping.
High Protein & Veggie-Packed: Eggs, chicken, and fresh veggies combine for a balanced breakfast that keeps you full longer.
Easy & Versatile: Minimal ingredients with room to customize to your taste or dietary needs.

Ingredients & Why They Work

This recipe brings together simple staples that complement each other perfectly. The heat from the Frank’s Red Hot and cayenne pepper gets mellowed by buttery richness, while spinach and peppers add color and freshness. Cooking chicken ahead makes mornings a breeze.

Flat lay of two brown uncracked eggs, a small mound of fresh chopped green spinach leaves, half of a bright red bell pepper diced small, three green onions with both white and green parts chopped, a small white ceramic bowl filled with vibrant orange-red hot sauce, a small white ceramic bowl with a golden yellow melted butter, a small white ceramic bowl containing dark amber coconut aminos, a small white ceramic bowl with fine reddish-orange cayenne pepper powder, a neat pile of cubed cooked chicken breast with natural white and light golden tones, and a few pinches of fine black pepper and coarse white salt crystals arranged symmetrically, 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 to the buffalo sauce and helps sauté the veggies for extra flavor.
Frank’s Red Hot Sauce: The classic spicy base for that recognizable buffalo flavor.
Coconut aminos: Brings a savory depth and a touch of sweetness that balances the heat.
Cayenne pepper: A little extra punch that wakes up your palate without overpowering.
Red bell pepper: Adds crunch and a subtle sweetness, plus vibrant color.
Green onions: Give fresh oniony brightness to lighten up the mix.
Spinach: Packs in nutrients and moisture without altering flavors much.
Cooked chicken: Protein powerhouse that absorbs all the buffalo goodness beautifully.
Eggs: The binding ingredient that turns everything into tender, fluffy muffins.
Salt and black pepper: Essential seasonings that bring all the flavors together.

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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

One of my favorite things about this Buffalo Chicken Egg Muffins Recipe is how easy it is to tweak. Sometimes I add more greens or swap in different cheeses when I have them on hand. Don’t be afraid to make this your own—you’ll enjoy it even more!

Variation: I've tried adding chopped jalapeños for extra heat, and my family loved the spicy twist!
Dairy-free: Use ghee or coconut oil, and skip cheese toppings to keep it completely dairy-free without losing flavor.
Extra veggies: Feel free to toss in mushrooms, zucchini, or kale depending on what’s fresh in your fridge.
Meal prep: Double the batch and freeze some so you have quick breakfasts for weeks.

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

A close-up view of a dark gray muffin pan filled with a savory mixture in six cups, each containing layers of orange liquid base, chunks of cooked chicken, and chopped green herbs scattered on top. The herbs appear fresh and bright, adding texture and color contrast, with some ground black pepper sprinkled over the surface. The background shows a white marbled texture surface. The light reflects softly off the shiny liquid in the pan, giving a fresh and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Buffalo Sauce

I start by melting most of the butter or ghee in a small saucepan. Then, I whisk in Frank’s Red Hot, coconut aminos, and cayenne pepper until everything’s smooth and glossy. This sauce is the flavor powerhouse, so don’t skip this step! Set it aside while you prep the veggies.

Step 2: Sauté Your Veggies Just Right

In a separate skillet, melt the remaining butter over medium-high heat. Toss in diced red bell pepper and chopped green onions, cooking until tender but still slightly crisp—around 5 minutes is perfect. I like to keep that bit of bite to add texture to the muffins.

Step 3: Mix Everything Together

Turn off the heat and stir in chopped spinach, cooked chicken, and the buffalo sauce you made earlier. The residual heat wilts the spinach gently and blends all those spicy, savory flavors beautifully.

Step 4: Fill & Bake Your Muffins

Grease a 12-cup muffin pan or use silicone liners to make removal easier. Divide the chicken-veggie mixture evenly among the cups. In a bowl, beat the eggs with salt and pepper, then pour over the fillings carefully. Pop the pan into a 350°F oven and bake for 18-20 minutes until the eggs are set and lightly golden on top.

Step 5: Let Them Cool & Enjoy

After baking, let the muffins cool a few minutes in the pan—this helps them firm up so they don’t fall apart. Then carefully remove them. I love devouring one warm, but these also taste great cold or reheated.

Top Tip

Over the years, I've found a few little tricks to nail this recipe every time. You'll want your buffalo sauce well-balanced, your eggs perfectly set, and your muffins easy to pop out of the pan.

Buffalo Sauce Balance: Taste your sauce before mixing it in. If it’s too spicy, a teaspoon of honey smooths the heat without losing that buffalo kick.
Eggs Not Overcooked: Keep a close eye toward the end of baking time; overbaking makes the muffins rubbery instead of fluffy.
Easier Removal: Silicone liners or greasing well makes cleanup smoother and prevents muffins from sticking.
Use Fresh Chicken: I prefer leftover roasted or grilled chicken for the best flavor and texture; frozen cooked chicken tends to dry out.

How to Serve Buffalo Chicken Egg Muffins Recipe

Buffalo Chicken Egg Muffins - Serving Suggestion

Garnishes

I often top the muffins with a sprinkle of fresh chopped parsley or extra green onion for a pop of color and freshness. A drizzle of ranch or blue cheese dressing on the side is also delightful and complements the buffalo heat perfectly.

Side Dishes

I like to serve these with crispy hash browns, a side of avocado slices, or even a simple mixed greens salad. When I want to keep it light but satisfying, fresh fruit like melon or berries does the trick.

Creative Ways to Present

For weekend brunches, I’ve arranged the muffins on a wooden board surrounded by celery sticks, carrot ribbons, and mini dipping bowls of blue cheese and ranch. It’s such a fun way to let guests customize their bites and really elevates the experience.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover muffins in an airtight container in the refrigerator. They keep well for up to 4 days and make breakfast or snacks super convenient throughout the week.

Freezing

These muffins freeze beautifully. Just wrap each one in plastic wrap and place them in a freezer-safe bag. When I’m ready to eat, I thaw overnight in the fridge or pop them straight into the microwave or oven from frozen.

Reheating

To reheat, I usually heat them in the microwave for about 30-45 seconds or bake at 325°F for 10-12 minutes to keep them nice and fluffy. I’ve found that adding a sprinkle of shredded cheese on top before heating creates a lovely melty finish.

Frequently Asked Questions:

Can I use a different hot sauce instead of Frank’s Red Hot?

Absolutely! Frank’s is traditional and has a great flavor, but you can swap in your favorite buffalo or hot sauce. Just keep in mind some sauces are spicier or sweeter, so adjust the amount to taste.

Can I make this recipe vegetarian?

Yes! To make it vegetarian, simply skip the chicken and add more veggies like mushrooms, zucchini, or even chickpeas for protein. You can also toss in some shredded cheese if you eat dairy.

How do I know when the egg muffins are done baking?

The muffins are ready when the eggs have fully set and are no longer jiggly in the center. You can insert a toothpick—it should come out clean or with a few moist crumbs. Usually, 18-20 minutes at 350°F does the trick.

Can I prepare these ahead and freeze them?

Definitely! After baking and cooling, wrap each muffin individually and freeze them in a zip-top bag. They reheat well in a microwave or oven, making for a quick, satisfying breakfast anytime.

Final Thoughts

There’s just something special about starting your day with a delicious, protein-packed breakfast that’s also packed with flavor—and these Buffalo Chicken Egg Muffins hit that sweet spot every time. Making them ahead saves so much time and stress in the mornings, and they’re always a crowd-pleaser. I hope you enjoy making and eating them as much as I do—they’re definitely worth adding to your regular rotation!