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

There's nothing like a little kick to wake up your taste buds, and that's exactly what these Buffalo Chicken Egg Muffins Recipe bring to the breakfast table. Imagine tender chicken, spicy buffalo sauce, and fluffy eggs all mingling in a convenient grab-and-go muffin. Trust me, they're a game changer for busy mornings!

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

When I first made this recipe, I was blown away by how the bold buffalo flavor melded so naturally with eggs and veggies. It’s filling, flavorful, and easy to customize, so it’s been a staple in my kitchen ever since.

Bold, Flavorful Kick: The buffalo sauce packs just the right amount of heat without overpowering the other ingredients.
Protein-Packed: Loaded with chicken and eggs, you get a satisfying meal that keeps you fueled for hours.
Make-Ahead Friendly: These muffins store beautifully, making busy mornings stress-free.
Veggie Boost: Spinach, bell peppers, and green onions add freshness and texture you’ll actually enjoy.

Ingredients & Why They Work

This recipe balances spice, protein, and veggies perfectly. Each ingredient plays its part to create those satisfying layers of flavor that make these egg muffins stand out—and the best part is you can find them all at your local grocery store.

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: Helps sauté the veggies and enriches the buffalo sauce with a silky, buttery base.
Frank’s Red Hot Sauce: The star of the buffalo flavor; it’s tangy and spicy without being too harsh.
Coconut aminos: Adds a touch of umami and sweetness, balancing the heat nicely.
Cayenne pepper: Gives an extra mild heat boost—adjust to your heat preference!
Red bell pepper: Adds a subtle sweetness and crunch that pairs perfectly with the spicy sauce.
Green onions: Freshness and a mild sharpness come from both the white and green parts.
Spinach: Sneaks in some leafy greens that wilt nicely without overpowering the eggs.
Cooked chicken: Cubed for easy distribution, it makes this recipe a hearty, protein-packed meal.
Eggs: The binding star that holds everything together into individual, portable muffins.
Salt & black pepper: Simple seasonings to bring out all those 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 like to tweak this Buffalo Chicken Egg Muffins Recipe depending on the season or what I have on hand, and I encourage you to get creative too! Whether you like extra heat or a milder bite, or want to sneak in different veggies, it’s super flexible.

Variation: Sometimes, I swap cooked chicken for shredded rotisserie chicken when I’m short on time—it still turns out perfectly tender and flavorful.
Swap veggies: Try adding mushrooms, zucchini, or even jalapeños if you want to amp up the spice.
Dairy-free option: Use ghee instead of butter and skip cheese to keep it paleo-friendly.
Heat level: Adjust the cayenne or hot sauce quantities to suit your family—kids might prefer a gentler version.

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: Preheat and prep

Start by heating your oven to 350°F. Grease a 12-cup muffin pan or line it with silicone baking cups—trust me, silicone cups make removing the muffins a breeze and keep clean-up minimal.

Step 2: Whip up that buffalo sauce

Melt 1 ½ tablespoons of butter or ghee gently in a small saucepan. Stir in the Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper until smooth. When you whisk it together, you can already smell how the spicy, tangy flavors marry—set this aside while you prep your veggies.

Step 3: Sauté your veggies

In a skillet over medium-high heat, melt the remaining half tablespoon of butter or ghee. Toss in the diced red bell pepper and chopped green onions. Cook them for about 5 minutes, stirring occasionally, just until they soften but still have a bit of snap.

Step 4: Combine the filling

Turn off the heat, then stir in the chopped spinach, cooked chicken cubes, and your buffalo sauce. Mix everything well so that each bite will have that spicy, savory goodness.

Step 5: Fill the muffin cups

Divide the buffalo chicken and veggie mixture evenly into the muffin pan wells—you want each muffin to have a good amount of filling. This makes every bite as tasty as the last.

Step 6: Add the eggs and bake

In a bowl, beat your eggs with salt and pepper until smooth. Pour this gently over each muffin cup, filling them almost to the top. Pop them in the oven for 18 to 20 minutes or until the eggs are set and a toothpick comes out clean. Let them cool a few minutes before removing.

Top Tip

From my experience, a few simple tricks make these buffalo chicken egg muffins come out perfect every time. They’re worth sharing—especially if you want to avoid the usual soggy or rubbery egg muffin pitfalls.

Don’t overbeat the eggs: Lightly whisked eggs give a tender, fluffy texture instead of rubbery muffins.
Use good quality chicken: Leftover rotisserie chicken works wonderfully, saving you time and adding great flavor.
Don’t skip the greasing or liners: Muffins come out cleaner and easier to remove, especially if you’re using a metal tin.
Watch the bake time closely: 18-20 minutes can vary by oven—start checking at 18 to avoid drying out the muffins.

How to Serve Buffalo Chicken Egg Muffins Recipe

buffalo chicken egg muffins - Serving Suggestion

Garnishes

I’m a sucker for some simple garnishes—chopped fresh cilantro or parsley adds a pop of color, and a little drizzle of ranch or blue cheese dressing mellows out the heat beautifully. Sometimes, I sprinkle a tiny bit of extra shredded cheddar cheese on top after baking for cheesy goodness.

Side Dishes

Pair these muffins with a crisp green salad for a light lunch, or some roasted sweet potato wedges for a hearty brunch. For a low-carb kick, I love serving them alongside avocado slices or some quick pickled veggies.

Creative Ways to Present

For weekend brunch with friends, I arrange the muffins on a wooden board surrounded by small bowls of fresh herbs, sliced jalapeños, and blue cheese dressing for a make-your-own topping bar. It’s always a hit and looks delightful too!

Make Ahead and Storage

Storing Leftovers

After they’ve cooled to room temperature, I store leftover buffalo chicken egg muffins in an airtight container in the fridge. They stay fresh for about 3-4 days, which is perfect for quick breakfasts all week long.

Freezing

These muffins freeze beautifully! Just wrap each one individually in plastic wrap or foil, then place them in a freezer-safe container or bag. When you’re ready, thaw overnight in the fridge or pop them straight into the microwave for a quick morning meal.

Reheating

I prefer reheating mine in the microwave for about 30-45 seconds, or until warm through. For a crispier edge, I sometimes toast them in a toaster oven at 350°F for 5 minutes. Either way, they retain that perfect moist texture.

Frequently Asked Questions:

Can I make this Buffalo Chicken Egg Muffins Recipe ahead of time?

Absolutely! These muffins can be prepped a day or two in advance and stored in the refrigerator. They’re also freezer-friendly, making them perfect for meal prep.

What can I substitute if I don’t have coconut aminos?

You can replace coconut aminos with tamari or soy sauce if you’re not following a soy-free diet. Just reduce the amount slightly as these are saltier than coconut aminos.

Can I use raw chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe since the eggs only bake for 18-20 minutes, not long enough to fully cook raw chicken safely.

How spicy are these buffalo chicken egg muffins?

They have a medium level of spice—enough to give a nice kick but not overwhelm. You can easily adjust the heat by adding more or less cayenne pepper and hot sauce to match your taste.

Final Thoughts

Making this Buffalo Chicken Egg Muffins Recipe was like discovering a secret weapon for busy mornings. The mix of spicy sauce, tender chicken, and fluffy eggs keeps me coming back. Whether you’re rushing out the door or leisurely enjoying breakfast on the weekend, these muffins are a delicious way to start your day. Give them a try—you might just find your new favorite breakfast hack!