Description
These Buffalo Chicken Egg Muffins are a flavorful, protein-packed breakfast option loaded with vegetables and a spicy buffalo sauce. Perfect for meal prep, they combine tender cooked chicken, sautéed veggies, and a creamy egg base baked to perfection in a muffin pan.
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 and prepare a 12-cup muffin pan by greasing each well or lining them with silicone baking cups for easy removal.
- Make Buffalo Sauce: In a small saucepan, melt 1 ½ tablespoons of butter or ghee over low heat. Whisk in the Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until fully combined. Remove from heat and set aside.
- Sauté Vegetables: Heat remaining ½ tablespoon of butter or ghee in a skillet over medium-high heat. Add the diced red bell pepper and chopped green onions and sauté until slightly softened, about 5 minutes.
- Add Spinach, Chicken & Sauce: Turn off the heat and stir in the chopped spinach, cooked chicken cubes, and prepared buffalo sauce. Mix well to combine all ingredients evenly.
- Assemble Muffins: Divide the vegetable and chicken mixture equally among the muffin pan wells.
- Prepare Egg Mixture: In a bowl, beat the eggs with salt and black pepper until well blended.
- Pour Eggs: Pour the beaten eggs over the vegetable and chicken mixture in each muffin well, filling nearly to the top.
- Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.
- Serve: Remove muffins carefully from the pan and serve warm.
Notes
- Use silicone muffin liners for easy removal and minimal cleanup.
- You can substitute cooked turkey or tofu for the chicken if preferred.
- Make ahead and refrigerate overnight for a quick breakfast on the go.
- Adjust cayenne pepper for desired spice level or omit for milder taste.
- For dairy-free, use ghee or a plant-based butter alternative.
Nutrition
- Serving Size: 3 muffins
- Calories: 268 kcal
- Sugar: 1 g
- Sodium: 676 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 370 mg
