Description
Buffalo Chicken Egg Muffins are a flavorful, protein-packed breakfast option combining spicy buffalo sauce, tender chicken, fresh vegetables, and fluffy baked eggs. Perfect for meal prep and busy mornings, these muffins deliver a satisfying kick and wholesome nutrition in every bite.
Ingredients
Scale
Buffalo Sauce
- 1 1/2 Tbsp. butter or ghee
- 3 Tbsp. Frank’s Red Hot Sauce
- 1 Tbsp. coconut aminos
- 1/8 tsp. cayenne pepper
Muffin Mix
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the egg muffins.
- Prepare Muffin Pan: Grease the wells of a 12-cup muffin pan or line with silicone baking cups for easy removal of the muffins after baking.
- Make Buffalo Sauce: In a small saucepan, melt 1 1/2 Tbsp. butter or ghee over low heat. Whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until well combined. Remove from heat and set aside.
- Sauté Vegetables: In a skillet over medium-high heat, melt remaining 1/2 Tbsp. butter or ghee. Add diced red bell pepper and chopped green onions, sautéing until slightly softened, about 5 minutes.
- Combine Mixture: Turn off the heat and mix in chopped spinach, cooked cubed chicken, and prepared buffalo sauce with the sautéed vegetables, stirring to combine thoroughly.
- Fill Muffin Cups: Evenly divide the vegetable and chicken mixture among the 12 muffin wells.
- Prepare Egg Mixture: In a bowl, beat 8 whole eggs with salt and black pepper until blended.
- Pour Eggs Over Mixture: Carefully pour the beaten eggs over the vegetable and chicken mixture in each muffin cup, filling them almost to the top.
- Bake Muffins: Place the muffin pan in the oven and bake at 350°F for 20 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.
- Serve: Remove the muffins from the oven, let cool slightly, then remove from the pan and serve warm or store for later enjoyment.
Notes
- Prepare these muffins ahead of time for quick, grab-and-go breakfasts throughout the week.
- Use silicone baking cups for easy cleanup and effortless removal of the muffins.
- Substitute cooked shredded chicken if desired for easier mixing.
- Adjust cayenne pepper to your preferred spice level to make it milder or spicier.
- These muffins can be reheated in the microwave or oven before serving.
Nutrition
- Serving Size: 3 muffins
- Calories: 268 kcal
- Sugar: 1 g
- Sodium: 676 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 370 mg
