There’s something utterly satisfying about a bite of spicy, savory goodness first thing in the morning, and that’s exactly what the Buffalo Chicken Egg Muffins Recipe delivers. These little power-packed muffins combine tender chicken, vibrant veggies, and that unmistakable buffalo kick—all wrapped in fluffy baked eggs. Trust me, they’re worth every minute you spend making them.
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Why You'll Love This Recipe
I’ve made these Buffalo Chicken Egg Muffins countless times, and they never disappoint. What’s so special? It’s how effortlessly these muffins unite the classic buffalo flavor with the convenience of a grab-and-go breakfast. Whether it’s a rushed weekday or a laid-back weekend brunch, these will quickly become your go-to.
- Flavor-packed: The buffalo sauce adds a bold, tangy heat that wakes up your taste buds and pairs beautifully with tender chicken.
- Meal prep friendly: Make a batch ahead of time for easy breakfasts that heat up quickly, saving you precious mornings.
- Protein-rich: Between the eggs and chicken, you get a balanced boost of protein to start your day strong.
- Flexible and versatile: You can tweak the veggies or spice level easily to suit what you have on hand or your hunger mood.
Ingredients & Why They Work
Each ingredient plays a vital role in making these muffins deliciously balanced. From the heat of the Frank’s Red Hot Sauce to the nourishing green boost of spinach, I love how these flavors come together with protein-packed eggs and chicken. Here’s a quick run-down on why they’re a great team!
- Butter or ghee: Adds richness and helps mellow the spice a bit while sautéing the veggies.
- Frank’s Red Hot Sauce: This classic buffalo sauce gives that signature tang and kick you crave.
- Coconut aminos: A subtle umami and slight sweetness that balances the heat perfectly.
- Cayenne pepper: Just a touch more heat to deepen the buffalo flavor without overpowering the other ingredients.
- Red bell pepper: Adds crunch and a touch of sweetness for contrast.
- Green onions: Fresh sharpness that brightens the whole dish.
- Spinach: Sneaky greens that wilt right into the mix—nutritious and mild in flavor.
- Cooked chicken: Tender protein that absorbs the buffalo sauce for maximum flavor.
- Eggs: The binding base that gives these their muffin-like shape and fluffy texture.
- Salt & black pepper: Basic seasoning that rounds all the flavors out just right.
Make It Your Way
One of the things I adore about the Buffalo Chicken Egg Muffins Recipe is how easy it is to personalize. Over time, I’ve tried swapping out vegetables, adjusting heat levels, and even playing with add-ins to suit my mood. Feel free to experiment—these muffins are super forgiving!
- Variation: I like to add some diced jalapeños for an extra spicy kick when I’m feeling adventurous, but mild peppers work great too.
- Vegetarian tweak: Swap the chicken for sautéed mushrooms or extra spinach for a veggie-forward version.
- Dairy-free delight: Use ghee or your favorite plant-based butter substitutes to keep it dairy-free without losing flavor.
- Cheesy add-in: If you love cheese, sprinkle some shredded cheddar or mozzarella on top before baking for an ooey-gooey touch.
Step-by-Step: How I Make Buffalo Chicken Egg Muffins Recipe
Step 1: Prep and Buffalo Sauce Magic
I always start by preheating my oven to 350°F — that way it’s ready when the muffins go in. While it heats, melt 1 ½ tablespoons of ghee in a small saucepan, then whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper. This balance of spicy, salty, and sweet is the heart of your buffalo sauce, so take a moment to stir well and set it aside off the heat.
Step 2: Sauté Your Veggies Just Right
In a skillet over medium-high heat, I melt the remaining ½ tablespoon butter or ghee. Then, I toss in the diced red bell pepper and chopped green onions, sautéing until they’re just softened—usually around 5 minutes. Don’t rush this part; the gentle softening brings out the veggies’ sweetness and creates flavor depth.
Step 3: Mix in Spinach, Chicken & Buffalo Sauce
Once the peppers and onions are ready, I turn off the heat and add the chopped spinach, cooked chicken, and that spicy buffalo sauce. Stir everything well so each bite will have that cohesive, zesty flavor that makes these egg muffins addictive.
Step 4: Assemble and Bake
I grease my 12-cup muffin pan to keep things from sticking—silicone baking cups work wonderfully if you’ve got them. I evenly divide the veggie and chicken mixture into each well. In a separate bowl, I beat together the eggs, salt, and pepper, then carefully pour them over the filling in each cup.
Bake everything at 350°F for 18-20 minutes, checking with a toothpick near the end to ensure the eggs are fully set. The muffins should spring back slightly when gently pressed—if they jiggle too much, give them a couple more minutes.
Step 5: Cool, Remove, Enjoy!
Once baked, I let the muffins cool for a few minutes before carefully loosening them with a butter knife or silicone spatula. They pop right out and are perfect for serving warm or packing for breakfast on the run.
Top Tip
From my experience making this Buffalo Chicken Egg Muffins Recipe over and over, a few simple tips make the difference between good and great. I’ve learned some handy tricks that save time and boost flavor—that’s what I want to share with you.
- Buffalo Sauce Balance: Taste your buffalo sauce before adding it in—if it’s too spicy, a splash more coconut aminos or butter can mellow it out without losing that classic flavor.
- Don’t Overcook Veggies: Sauté peppers and onions just until softened; overcooking makes them mushy and dulls the fresh crunch I love.
- Use a Nonstick or Well-Greased Pan: It makes removing muffins a breeze and keeps them perfectly intact.
- Check Eggs for Doneness: I keep a close eye toward the end; overbaking can dry the eggs, but underbaking leaves them unset—aim for a gentle springiness.
How to Serve Buffalo Chicken Egg Muffins Recipe
Garnishes
I usually sprinkle chopped fresh cilantro or parsley on top for a pop of green and fresh flavor. A little crumbled blue cheese or a drizzle of ranch dressing on the side adds a lovely cool contrast to the spicy muffins. And of course, extra hot sauce on hand is always welcome for those who want to turn up the heat.
Side Dishes
Pairing these muffins with a simple side salad or fresh fruit keeps the meal balanced and refreshing. I like some sliced avocado or cherry tomatoes on the side for creamy and sweet contrasts. If you’re serving these for brunch, a crispy hash brown or roasted potatoes round out the plate nicely.
Creative Ways to Present
For special occasions, I’ve served these Buffalo Chicken Egg Muffins atop a nest of mixed greens or even on mini toasted English muffins for a fun, bite-sized sandwich effect. They make great party appetizers, too—just keep some cooling ranch dip close by for dunking.
Make Ahead and Storage
Storing Leftovers
I store any leftover muffins in an airtight container in the refrigerator—trust me, they hold up really well for up to 4 days. Just make sure they’re fully cooled before storing to prevent sogginess.
Freezing
These muffins freeze beautifully, which is a lifesaver for busy weeks. I place cooled muffins individually on a baking sheet to freeze, then transfer them to a freezer bag or container. They keep well for up to 2 months, ready anytime you need a quick breakfast.
Reheating
To reheat, I pop them in the microwave for about 30-45 seconds or heat them in a toaster oven to regain a little crispness on the outside. Avoid overheating, as that can make the eggs rubbery. A quick reheat keeps them just as tasty as when fresh!
Frequently Asked Questions:
I recommend using cooked chicken for ease and safety since the muffins only bake for about 20 minutes, which isn’t enough to fully cook raw chicken throughout. You can use leftovers, rotisserie chicken, or quickly poach or grill chicken beforehand.
These muffins have a moderate level of heat thanks to the Frank’s Red Hot Sauce and a dash of cayenne pepper. If you prefer milder flavors, you can reduce the cayenne or use less hot sauce. For extra spice, add chopped jalapeños or more cayenne.
Absolutely! These muffins are fantastic for meal prep. Make a batch ahead, store them in the fridge, and just reheat each morning for a quick, flavorful breakfast that saves time and effort.
You can use low-sodium soy sauce or tamari as a substitute. Coconut aminos give a milder and slightly sweeter flavor, so if you use soy sauce, start with a smaller amount to avoid overly salty muffins.
Final Thoughts
Honestly, the Buffalo Chicken Egg Muffins Recipe has become a staple in my kitchen thanks to how simple, tasty, and satisfying it is. It’s the kind of recipe that swaps out boring mornings for bold flavor and easy nutrition. I’m confident you’ll enjoy these as much as I do, whether you’re rushing out the door or enjoying a slow weekend breakfast. Give them a try—I promise they’ll bring a little zing to your mornings!
Print
Buffalo Chicken Egg Muffins Recipe
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Buffalo Chicken Egg Muffins are a flavorful, protein-packed breakfast option combining spicy buffalo sauce, tender chicken, and fresh vegetables baked into convenient muffin cups. Perfect for make-ahead mornings, these muffins bring a delicious kick to your day with a wholesome mix of eggs, spinach, bell peppers, and green onions.
Ingredients
Buffalo Sauce
- 1 ½ Tbsp. butter or ghee
- 3 Tbsp. Frank’s Red Hot Sauce
- 1 Tbsp. coconut aminos
- ⅛ tsp. cayenne pepper
Vegetable and Chicken Mixture
- ½ red bell pepper, diced small
- 3 green onions, white and green parts, chopped
- 2 cups spinach, chopped
- 1 cup (about 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 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 to ensure easy removal after baking.
- Make Buffalo Sauce: In a small saucepan, melt 1 ½ Tbsp. butter or ghee over low heat. Whisk in Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until the sauce is well combined. Remove from heat and set aside.
- Sauté Vegetables: In a skillet over medium-high heat, melt the remaining ½ Tbsp. butter or ghee. Add diced red bell pepper and chopped green onions, sautéing for about 5 minutes until slightly softened.
- Combine Ingredients: Turn off the heat and stir in chopped spinach, cooked chicken, and the prepared buffalo sauce with the sautéed vegetables until fully combined.
- Fill Muffin Wells: Divide the vegetable and chicken mixture evenly among the 12 wells of the muffin pan.
- Prepare Egg Mixture: In a large bowl, beat the 8 whole 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 until the eggs are set and a toothpick inserted into the center of a muffin comes out clean.
- Serve: Remove the muffins from the oven, allow them to cool slightly, then remove from the pan and serve warm. These can also be stored for quick breakfasts on the go.
Notes
- Use silicone baking cups for the easiest muffin removal and less cleanup.
- Substitute cooked rotisserie chicken or leftover cooked chicken to save time.
- Adjust the cayenne pepper or hot sauce amount to control the heat level to your taste.
- These muffins can be stored refrigerated for up to 4 days and reheated quickly in a microwave.
- Try adding shredded cheese or swapping spinach for kale for different flavor variations.
Nutrition
- Serving Size: 3 muffins
- Calories: 268 kcal
- Sugar: 1 g
- Sodium: 676 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 380 mg
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