Description
Buffalo Chicken Egg Muffins are a delicious, protein-packed breakfast option that combines spicy buffalo sauce with tender chicken, fresh vegetables, and fluffy baked eggs. These savory muffins are perfect for meal prep and quick mornings, offering a flavorful twist on traditional egg dishes.
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
Vegetables and Chicken
- 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
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 with butter or ghee, or line with silicone baking cups for easier removal.
- Make Buffalo Sauce: In a small saucepan, melt 1 ½ Tbsp. of butter or ghee over low heat. Whisk in the 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. Cook for about 5 minutes until they are slightly softened.
- Combine Ingredients: Turn off the heat and add the chopped spinach, cooked cubed chicken, and buffalo sauce into the skillet with the vegetables. Stir everything together until evenly mixed.
- Fill Muffin Pan: Divide the vegetable and chicken mixture evenly among the 12 muffin pan wells.
- Prepare Egg Mixture: In a separate bowl, beat the 8 whole eggs with salt and black pepper.
- Pour Eggs: Pour the beaten eggs evenly over the chicken and vegetable mixture in the muffin pan wells.
- Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or 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, let them cool slightly, then remove from the pan and serve warm.
Notes
- For an easier release, use silicone baking cups instead of greasing the muffin pan.
- You can substitute chicken with turkey or keep it vegetarian by omitting the meat and adding extra vegetables.
- Make ahead and refrigerate or freeze these muffins for a quick breakfast option throughout the week.
- Adjust the level of spice by modifying the amount of hot sauce and cayenne pepper according to your taste preference.
- Serve with a side of fresh fruit or a light salad for a balanced meal.
Nutrition
- Serving Size: 3 muffins
- Calories: 268 kcal
- Sugar: 1 g
- Sodium: 676 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 370 mg
