Description
Buffalo Chicken Egg Muffins are a flavorful and protein-packed breakfast option featuring tender chicken, fresh vegetables, and a spicy buffalo sauce all baked into convenient muffin cups. Perfect for busy mornings or meal prep, these muffins bring a delicious twist to your traditional breakfast eggs.
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
Egg Muffin Mixture
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F to get it ready for baking the egg muffins.
- Prepare Muffin Pan: Grease the wells of a 12-cup muffin pan with butter or ghee, or line with silicone baking cups for easy removal later.
- Make Buffalo Sauce: In a small saucepan, melt 1 ½ tablespoons of butter or ghee over low heat. Whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until smooth. Remove from heat and set aside.
- Sauté Vegetables: In a skillet over medium-high heat, melt the remaining ½ tablespoon butter or ghee. Add diced red bell pepper and chopped green onions and sauté for about 5 minutes until slightly softened.
- Combine Ingredients: Remove skillet from heat. Add chopped spinach, cooked chicken, and the prepared buffalo sauce to the sautéed vegetables. Stir everything thoroughly to combine.
- Fill Muffin Pan: Evenly divide the vegetable and chicken mixture among the wells of the prepared muffin pan.
- Add Eggs: In a separate bowl, beat the 8 eggs with salt and black pepper. Pour the beaten eggs evenly over the vegetable and chicken mixture in each muffin well.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20 minutes until the eggs are set completely and a toothpick inserted in the center comes out clean.
- Serve: Remove the muffins from the pan carefully and serve warm. They are perfect for enjoying immediately or for quick breakfasts on the go.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to 3 days, making them ideal for meal prep.
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- Adjust the cayenne pepper and hot sauce amounts according to your spice preference.
- Silicone baking cups prevent sticking and make muffin removal easier than greasing the pan.
- For a dairy-free version, substitute ghee with coconut oil.
- Serve with a side of fresh vegetables or avocado slices for a balanced breakfast.
Nutrition
- Serving Size: 3 muffins
- Calories: 268 kcal
- Sugar: 1 g
- Sodium: 676 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 370 mg
