These Buffalo Chicken Egg Muffins are a protein-packed, low carb breakfast that’s full of bold flavor. Made with tender chicken, eggs, and a touch of buffalo sauce, they’re perfect for meal prep, quick mornings, or a healthy snack.
Why You’ll Love This Recipe
- Low carb and naturally gluten free
- High in protein and filling
- Perfect for meal prep and busy mornings
- Easy to customize with your favorite add-ins
- Bold buffalo flavor in every bite
Ingredients
- 8 large eggs
- 6 oz cooked chicken, chopped
- ¼ cup blue cheese crumbles (optional)
- 3 tbsp buffalo wing sauce
- 2 green onions, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk the eggs until smooth.
- Add chicken, buffalo sauce, blue cheese, green onions, celery, garlic, salt, and pepper. Mix well.
- Pour the mixture evenly into 8 muffin cups.
- Bake for 20 minutes or until the tops are set and lightly golden.
- Let cool slightly before removing. Serve warm or store for later. Enjoy your Buffalo Chicken Egg Muffins.
Tips & Tricks
- Use rotisserie chicken for convenience
- Do not overfill muffin cups to avoid spilling
- Silicone muffin trays make removal easier
- Add mozzarella for a milder flavor
- Adjust buffalo sauce to control spice level
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 muffins
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Low Carb, Gluten Free, Halal-friendly
Notes
- Omit blue cheese for dairy-free or paleo option
- Add spinach or bell peppers for extra nutrients
- Serve with yogurt dip instead of blue cheese dressing
Nutrition (Approximate per muffin)
- Calories: 110
- Protein: 10g
- Carbs: 1g
- Fat: 7g
FAQ
Can I make Buffalo Chicken Egg Muffins ahead of time?
Yes, they are perfect for meal prep and can be stored easily.
How spicy are they?
It depends on the buffalo sauce used; adjust to taste.
Can I freeze them?
Yes, freeze individually and reheat when needed.
Can I use other cheese?
Yes, cheddar or mozzarella works well.
How do I keep them fluffy?
Do not overbake and whisk eggs well before mixing.
Storage
- Fridge: Store in airtight container up to 4 days
- Freezer: Freeze up to 2 months
- Reheating: Microwave 20–30 seconds or reheat in oven
Similar Recipes
Buffalo Chicken Egg Muffins
Ingredients
- 8 large eggs
- 6 oz cooked chicken chopped
- ¼ cup blue cheese crumbles optional
- 3 tbsp buffalo wing sauce
- 2 green onions chopped
- 1 rib celery chopped
- 1 clove garlic minced
- Sea salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk the eggs until smooth.
- Add chicken, buffalo sauce, blue cheese, green onions, celery, garlic, salt, and pepper. Mix well.
- Pour the mixture evenly into 8 muffin cups.
- Bake for 20 minutes or until the tops are set and lightly golden.
- Let cool slightly before removing. Serve warm or store for later. Enjoy your Buffalo Chicken Egg Muffins.
Notes
- Omit blue cheese for dairy-free or paleo option
Conclusion
These Buffalo Chicken Egg Muffins are a simple yet flavorful way to enjoy a healthy, satisfying meal. Whether you’re prepping ahead or need a quick breakfast, they deliver taste and convenience in every bite.