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; 8 whole eggs; ½ tsp. salt; ¼ tsp. black pepper; ½ Tbsp. butter or ghee

There’s something incredibly satisfying about waking up to a burst of spicy, savory goodness that’s also quick and easy to make. That’s why I’m excited to share my favorite Buffalo Chicken Egg Muffins Recipe—they’re packed with flavor, protein, and veggies, making your mornings anything but boring.

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

Buffalo chicken and eggs are a match made in heaven, and putting them together in muffin form makes for a breakfast that’s as convenient as it is flavorful. I’ve lost count of how many weekends I’ve whipped these up—plus, they’re perfect for meal prep, so you’re covered for busy mornings.

Super Flavorful: The buffalo sauce hits just the right balance of spicy and tangy, elevating simple eggs to something memorable.
Protein-Packed: With chicken and eggs combined, you get a filling breakfast that keeps you energized without weighing you down.
Easy Make-Ahead: Make a batch on Sunday and enjoy these muffins all week—ideal for busy mornings and quick snacks alike.
Veggie-Loaded: Diced bell peppers, green onions, and spinach sneak in some lovely texture and nutrients, making this a well-rounded meal.

Ingredients & Why They Work

This recipe strikes a perfect balance between bold buffalo flavors and wholesome ingredients. Each element plays a role—from tender chicken bites to fresh veggies that lighten the dish. And the little splash of coconut aminos adds depth with a touch of natural sweetness.

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 love using ghee here because of its rich, nutty flavor and high smoke point, but butter works perfectly if that’s what you have.
Frank’s Red Hot Sauce: The classic buffalo sauce base—don’t skip it! It delivers that signature tang and heat.
Coconut aminos: Adds a subtle umami twist, mellowing the heat and round out the buffalo sauce beautifully.
Cayenne pepper: For an extra hit of spicy warmth. You can adjust to taste—add less if you prefer milder bites.
Red bell pepper: Provides sweet crunch and vibrant color, plus it softens nicely when sautéed.
Green onions: I chop both white and green parts for a nice mix of sharpness and freshness.
Spinach: A great way to bulk up the muffins with leafy greens that wilt perfectly without overpowering.
Cooked chicken: Use leftover chicken or rotisserie for convenience—make sure it’s cubed small so every bite gets some.
Eggs: The binding star, eggs hold everything together while adding that fluffy, comforting texture.
Salt and black pepper: Essential for seasoning and balancing the bold 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’m all about customizing recipes, and with this Buffalo Chicken Egg Muffins Recipe, you can easily swap or add ingredients to match your flavor preferences or dietary needs. It’s a simple base that welcomes creativity.

Variation: Sometimes I swap spinach for kale when I want a heartier green or add chopped jalapeños for an extra spicy kick—both ways work beautifully.
Make it Vegetarian: Replace chicken with black beans or tofu and boost the heat with extra hot sauce.
Dairy-Free: Use ghee or coconut oil instead of butter, and double-check your hot sauce ingredients to keep it suitable for dairy-free diets.
Add Cheese: If you love melty cheese, sprinkle some shredded cheddar or mozzarella in the muffin cups before baking—it’s indulgent and delicious.

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

Start by melting 1 ½ tablespoons of butter or ghee in a small saucepan over medium heat. Then whisk in the Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until you have a smooth, spicy buffalo sauce. I like to take it off the heat right after combining to keep the flavors fresh and vibrant.

Step 2: Sauté the Veggies

Heat the remaining ½ tablespoon of butter or ghee in a skillet over medium-high heat. Toss in the diced red bell pepper and chopped green onions, cooking them for about 5 minutes until they soften just a bit but still keep some crunch. This helps keep a nice texture in the final muffins.

Step 3: Combine Ingredients in Muffin Tin

Turn off the stove, then stir in the chopped spinach, cooked chicken, and your buffalo sauce into the skillet with the veggies. Make sure everything is evenly mixed. Then, distribute this mixture evenly into the wells of a greased 12-cup muffin pan or silicone liners for easy removal.

Step 4: Add the Egg Mixture and Bake

In a large bowl, beat together the eggs with salt and pepper until just combined. Pour the eggs over the buffalo chicken and veggie mixture in each muffin cup, filling them nearly to the top. Bake at 350°F for 18 to 20 minutes—that’s when the eggs are firm and a toothpick inserted comes out clean.

Step 5: Enjoy or Store

Once baked, let the muffins cool slightly so they hold their shape. You can serve them immediately or store them for a grab-and-go breakfast later. Trust me, these muffins taste just as good reheated!

Top Tip

I’ve made these muffins so many times now, and a few little tweaks made all the difference in getting the texture and flavor just right. Here are my must-know tips to nail this recipe every time.

Evenly Chop Ingredients: I always cut veggies and chicken into small, uniform pieces to ensure every muffin has a balanced flavor and texture.
Avoid Overcooking: Keep an eye on the baking time. If you bake too long, the muffins get dry. Check them at 18 minutes with a toothpick for perfect doneness.
Use Silicone Liners: They save a lot of headache when it’s time to remove the muffins—no sticking or crumbling, just easy cleanup.
Customize Your Heat Level: If you’re sensitive to spice, start with less cayenne and buffalo sauce, then add more next time as you get used to the kick.

How to Serve Buffalo Chicken Egg Muffins Recipe

buffalo chicken egg muffins - Serving Suggestion

Garnishes

I love topping mine with a little extra chopped green onion or a sprinkle of shredded cheese just before serving. Sometimes, I add a dollop of sour cream or a drizzle of ranch dressing to mellow out the heat and add creaminess.

Side Dishes

Pair these muffins with simple sides like fresh fruit, avocado slices, or even a crisp mixed greens salad dressed with lemon juice. They also go great alongside roasted sweet potatoes for a heartier brunch.

Creative Ways to Present

For a weekend brunch party, I’ve arranged these muffins on a platter with small bowls of ranch, blue cheese dressing, and extra hot sauce for dipping. It’s fun, interactive, and perfect for sharing the spicy love!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the muffins in an airtight container in the fridge where they keep well for up to 4 days. It’s so convenient to just grab one or two on rushed mornings.

Freezing

You can freeze these muffins, too! I place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag. They freeze beautifully for up to 2 months and make an excellent quick meal.

Reheating

I reheat my Buffalo Chicken Egg Muffins in the microwave for 30–45 seconds or in a 350°F oven for about 10 minutes to warm through without drying them out. The oven method keeps the texture closer to fresh-baked.

Frequently Asked Questions:

Can I use raw chicken instead of cooked?

It’s best to use cooked chicken in this recipe because raw chicken would require different cooking times and could dry out the muffins. If you only have raw chicken, cook and shred it first, then mix it in before baking.

Can I make these Buffalo Chicken Egg Muffins gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you double-check your hot sauce and any other condiments to ensure they don't contain gluten ingredients.

How spicy are these muffins? Can I reduce the heat?

They have a nice kick but aren’t overwhelmingly spicy. If you want to tone down the heat, reduce the amount of cayenne pepper and Frank’s Red Hot Sauce, then add more gradually to taste as you get comfortable with the flavor.

Can I substitute spinach with other greens?

Yes! Kale, swiss chard, or even arugula can work well in this recipe. Just chop them finely and adjust cooking time slightly if needed, since some greens take longer to wilt.

Final Thoughts

These Buffalo Chicken Egg Muffins have become a staple for me—not just because they’re delicious, but because they’re an easy way to bring some excitement to breakfast. I promise, once you make them, you’ll be looking forward to mornings in a whole new way. Give this recipe a try and enjoy the spicy, satisfying start to your day!