Buffalo Chicken Egg Muffins
Buffalo Chicken Egg Muffins are a high-protein breakfast made with eggs, chicken, spinach, and buffalo sauce.
Ingredients
- 2 Tbsp butter or ghee divided
- 3 Tbsp Frank’s Red Hot Sauce
- 1 Tbsp coconut aminos
- ⅛ tsp cayenne pepper
- ½ red bell pepper diced small
- 3 green onions chopped
- 2 cups spinach chopped
- 1 cup cooked chicken cubed
- 8 whole eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin pan or line with silicone baking cups.
- In a small saucepan, melt 1½ tablespoons of butter or ghee.
- Whisk in the hot sauce, coconut aminos, and cayenne pepper until well combined. Remove from heat.
- In a skillet over medium-high heat, melt the remaining ½ tablespoon butter or ghee.
- Sauté the diced bell pepper and green onions for about 5 minutes until slightly softened.
- Turn off the heat and add the spinach, cooked chicken, and prepared buffalo sauce. Stir until everything is evenly coated.
- Divide the mixture evenly among the muffin cups.
- In a medium bowl, whisk together the eggs, salt, and black pepper.
- Pour the egg mixture over the chicken and vegetable filling.
- Bake the Buffalo Chicken Egg Muffins for 18–20 minutes or until the eggs are fully set and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Serve warm and enjoy.
Notes
- Substitute turkey with chicken if desired.
- Add diced celery for a classic buffalo chicken flavor profile.
- Mix in your favorite vegetables such as mushrooms or zucchini.
- Serve with avocado, fresh fruit, or a side salad.
- Pair with ranch-style yogurt dip or blue cheese dressing if preferred.