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

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.

How spicy are these Buffalo Chicken Egg Muffins?

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.

Can I make this recipe ahead for meal prep?

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.

What can I substitute for coconut aminos?

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.

Buffalo Chicken Muffins – Spicy & Savory Breakfast Bites

Name: Buffalo Chicken Egg Muffins Recipe
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 Tbsp. butter or ghee; 3 Tbsp. Frank’s Red Hot Sauce; 1 Tbsp. coconut aminos; 1/8 tsp. cayenne pepper; 1/2 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; 1/2 Tbsp. butter or ghee; 8 whole eggs; 1/2 tsp. salt; 1/4 tsp. black pepper

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

Scale

Buffalo Sauce

1 1/2 Tbsp. butter or ghee
3 Tbsp. Frank’s Red Hot Sauce
1 Tbsp. coconut aminos
1/8 tsp. cayenne pepper

Vegetable and Chicken Mixture

1/2 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
1/2 Tbsp. butter or ghee

Egg Mixture

8 whole eggs
1/2 tsp. salt
1/4 tsp. black pepper

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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 1/2 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 1/2 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