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

Nothing wakes up the taste buds quite like bright, spicy flavors in the morning. That’s why I adore this Buffalo Chicken Egg Muffins Recipe — it’s like breakfast meets game-day snack, all packed into a convenient, protein-rich muffin. It’s a little kick to your AM routine that feels indulgent but keeps you full and energized.

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’m genuinely obsessed with how easily these Buffalo Chicken Egg Muffins come together — just a quick mix, pop them in the oven, and you’ve got a savory breakfast waiting for you all week. The spicy buffalo sauce pairs perfectly with tender chicken and fresh veggies, giving you a balanced bite every time.

Make-Ahead Magic: Prepare these muffins in advance and enjoy hassle-free mornings without compromising flavor or nutrition.
Perfect Protein Boost: With eggs and chicken as the stars, this recipe fuels your day with high-quality protein you can feel good about.
Flavors That Pop: The spicy Frank’s Red Hot combined with coconut aminos adds depth that’ll have you hooked after your first bite.
Customizable Veggies: I love tossing in bell peppers, spinach, and green onions, but you can easily switch it up to what you have on hand.

Ingredients & Why They Work

The magic in this Buffalo Chicken Egg Muffins Recipe comes down to balance. Creamy eggs soften the heat from the buffalo sauce, while veggies add freshness and a touch of crunch. Using cooked chicken makes it super quick, plus butter and ghee bring that rich, comforting flavor we all want in breakfast.

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: I prefer ghee here for its nutty flavor and higher smoke point, but butter works just as well.
Frank’s Red Hot Sauce: The classic buffalo flavor that brings consistent heat and tang.
Coconut aminos: Adds a mild umami sweetness while keeping things paleo-friendly.
Cayenne pepper: Just a pinch amps up the spice without overwhelming your palate.
Red bell pepper: Offers a subtle sweetness and vibrant color to brighten the muffins.
Green onions: Both white and green parts bring fresh onion flavor that’s not overpowering.
Spinach: Loads of greens pack in nutrients and keep it light.
Cooked chicken: Tender protein that soaks up the buffalo sauce beautifully – leftover rotisserie chicken works great.
Whole eggs: The binder and main protein source, eggs create that fluffy texture we’re after.
Salt and black pepper: Essential basics that 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 how flexible this Buffalo Chicken Egg Muffins Recipe is. Sometimes, I swap the spinach for kale or add jalapeños for an extra kick if I’m feeling daring. Don’t hesitate to tweak the veggies or spice level to make these muffins truly your own.

Variation: One of my favorite twists is adding shredded cheddar or pepper jack cheese right on top before baking — it melts into a spicy, gooey finish that’s next-level delicious.
Make it dairy-free: Use coconut oil instead of butter or ghee and skip cheese additions to keep it allergy-friendly.
Vegetarian version: Swap chicken for extra veggies like mushrooms, zucchini, or roasted sweet potatoes to keep it hearty and colorful.

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: Whip up the buffalo sauce

I start by melting 1 ½ tablespoons of ghee over low heat — it’s important to keep it gentle so the sauce doesn’t burn. Then I whisk in the Frank’s Red Hot, coconut aminos, and cayenne pepper, stirring until everything’s perfectly combined. This sauce is the heart of our muffins, packing in that signature buffalo tang and heat.

Step 2: Sauté the veggies just right

In another skillet, I heat the remaining ½ tablespoon of butter or ghee over medium-high heat, then toss in the diced red bell pepper and green onions. Cooking them until just softened — about 5 minutes — brings out their natural sweetness without losing that fresh texture. Then I turn off the heat and stir in the chopped spinach, cooked chicken, and that beautiful buffalo sauce we made.

Step 3: Fill and bake the muffins

I preheat the oven to 350°F and grease a 12-cup muffin pan — silicone cups make for easier cleanup and removal if you have them. I spoon the veggie, chicken, and sauce mixture evenly into each cup, then whisk eggs with salt and pepper and pour the eggs gently over the filling. Into the oven everything goes for about 18-20 minutes, until the eggs are set and a toothpick comes out clean.

Step 4: Cool and enjoy

Once baked, I let them cool for 5 minutes in the pan — this helps the muffins firm up and makes them easier to pop out. Serve immediately, or let them cool completely and store for quick breakfasts throughout the week.

Top Tip

I’ve made Buffalo Chicken Egg Muffins dozens of times now, and these tips really improve the texture and flavor—trust me, they’ll help you nail lunch or breakfast prep every time.

Even chopping: Try to dice your bell pepper and chicken in consistent sizes so every muffin bakes evenly and each bite has a balanced mix.
Don’t overcook: Keep a close eye on the baking time to prevent dry, rubbery eggs; the muffins should be just set and springy to the touch.
Use silicone cups: These make removal so much easier and avoid the frustrating muffin breakage I’ve wrestled with in metal pans.
Buffalo sauce balance: If you prefer a milder flavor, reduce the Frank’s Red Hot or cayenne slightly — you can always add more later when serving.

How to Serve Buffalo Chicken Egg Muffins Recipe

Buffalo Chicken Muffins - Serving Suggestion

Garnishes

I like topping mine with a little chopped fresh cilantro or parsley — it adds a cool, herbal brightness that contrasts nicely with the spicy buffalo flavor. A drizzle of ranch or blue cheese dressing on the side is also a classic move I can’t resist.

Side Dishes

To round out the meal, I often throw together a simple side salad or some roasted sweet potatoes. Sometimes, a few slices of avocado add creaminess and healthy fats, which balance the heat perfectly.

Creative Ways to Present

For brunch parties, I like to arrange these muffins on a wooden board surrounded by small bowls of extra buffalo sauce, celery sticks, and blue cheese crumbles. It’s festive, easy to share, and always sparks compliments!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I place leftover muffins in an airtight container in the fridge, where they keep well for up to 4 days. It’s such a relief to grab one on rushed mornings without having to cook a thing.

Freezing

Freezing works beautifully here! I wrap each muffin individually in plastic wrap and transfer them to a freezer-safe bag. They can last up to 3 months and thaw quickly overnight or in a pinch, from frozen in the microwave.

Reheating

To reheat, I recommend the microwave for speed—about 45 seconds on high usually does the trick. If you want to keep the exterior a little crispier, the toaster oven at 350°F for 5-8 minutes is a game-changer.

Frequently Asked Questions:

Can I use raw chicken in the Buffalo Chicken Egg Muffins Recipe?

It’s best to use cooked chicken since the eggs only take about 20 minutes to bake, and raw chicken would need much longer to cook safely. Leftover rotisserie chicken or poached chicken work well.

How spicy are these Buffalo Chicken Egg Muffins?

They have a medium level of spice due to the Frank’s Red Hot Sauce and cayenne pepper. You can easily adjust the heat by using less hot sauce or skipping the cayenne if you prefer a milder taste.

Can I substitute the eggs with something else?

Eggs are important for binding and texture in this recipe, so substitutions can be tricky. For dietary restrictions, you might experiment with commercial egg replacers, but the result won’t be quite the same.

What sides pair well with Buffalo Chicken Egg Muffins?

Simple greens, avocado slices, roasted potatoes, or a light fruit salad are all fantastic companions. You want sides that complement the bold flavor without overpowering the spicy buffalo kick.

Final Thoughts

This Buffalo Chicken Egg Muffins Recipe has truly become my go-to when I want a quick, satisfying breakfast bursting with flavor. The convenience of prepping them ahead combined with that perfect spicy zing keeps me coming back every week, and I’m confident you’ll love them too. Give it a try — your morning routine might just get a delicious makeover.