Description
Buffalo Chicken Egg Muffins are a protein-packed, veggie-filled breakfast option with the zesty flavors of buffalo sauce. Perfect for meal prep, these muffins are quick to make, reheat easily, and provide a delicious way to start the day. Whether you enjoy them as a grab-and-go breakfast or pair them with fresh fruit for a balanced meal, these egg muffins deliver on both nutrition and taste.
Ingredients
Units
Scale
- For the Buffalo Sauce:
- 1 1/2 tablespoons ghee or butter
- 3 tablespoons Frank’s Red Hot Sauce
- 1 tablespoon coconut aminos
- 1/8 teaspoon cayenne pepper
- For the Muffins:
- 1/2 red bell pepper, diced
- 3 green onions, chopped
- 2 cups spinach, chopped
- 1 cup (about 5 oz.) cooked chicken, cubed
- 8 whole eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven:
- Preheat the oven to 350°F. Grease a 12-cup muffin pan or line with silicone baking cups for easy removal.
- Prepare Buffalo Sauce:
- In a small saucepan, melt 1½ tablespoons ghee. Add Frank’s Red Hot Sauce, coconut aminos, and cayenne pepper. Whisk until combined. Remove from heat and set aside.
- Sauté Vegetables:
- In a skillet over medium-high heat, melt the remaining ½ tablespoon ghee. Sauté diced bell pepper and green onions for about 5 minutes, until softened.
- Combine Ingredients:
- Turn off the heat and add chopped spinach, cooked chicken, and prepared buffalo sauce to the skillet. Stir to combine.
- Fill Muffin Cups:
- Divide the chicken and vegetable mixture evenly among the muffin cups.
- Add Eggs:
- In a bowl, beat the eggs with salt and pepper. Pour the egg mixture over the chicken and vegetables in each muffin cup.
- Bake:
- Bake for 18–20 minutes or until the eggs are set and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the muffins cool for a few minutes before removing them from the pan. Serve immediately or store for later.
- Category: Breakfast