Description

Buffalo Chicken Egg Muffins are a protein-packed, savory, and spicy breakfast option that combines fluffy eggs, tender shredded chicken, tangy buffalo sauce, and melted cheese into convenient, flavorful muffins. Perfect for quick weekday mornings or a bold weekend brunch, these muffins are easy to prepare, customizable, and great for meal prep.

Ingredients

Scale

Main Ingredients

6 large eggs
1 cup cooked shredded chicken (rotisserie or grilled)
3 tablespoons buffalo sauce
1/2 cup shredded cheddar or mozzarella cheese
2 green onions, chopped
Salt, to taste
Black pepper, to taste

Optional Extras

1/4 cup chopped celery (for crunch)
Ranch or blue cheese dressing (for dipping)
Sprinkle of smoked paprika (for smoky flavor)
Diced jalapeños or a drizzle of hot sauce (for extra heat)
Plant-based cheese alternative (for dairy-free option)
Sautéed mushrooms or crumbled tofu (for vegetarian twist)
1/4 cup black beans and corn with a sprinkle of cumin (for southwest style)

Instructions

Prepare the Chicken Mixture: In a bowl, combine the shredded cooked chicken with buffalo sauce and chopped green onions. Stir gently to coat the chicken evenly without making it too saucy.
Whisk the Eggs: Crack the eggs into a large bowl, add salt and pepper to taste, then whisk thoroughly until the mixture is smooth and a little frothy, which helps make the muffins fluffier.
Combine Ingredients: Pour the egg mixture into the bowl with the chicken, then gently fold in the shredded cheese. Make sure the ingredients are evenly distributed while keeping the eggs airy.
Fill Muffin Tin: Spray or grease a muffin tin well, then spoon the mixture evenly into each cup, filling about three-quarters full to allow room for rising.
Bake to Perfection: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 18-20 minutes, or until the eggs are set and lightly golden on top.
Cool and Serve: Let the muffins cool slightly in the pan before removing. Enjoy them warm or pack them for a quick grab-and-go meal.

Notes

Don’t overmix the batter to keep muffins light and fluffy.
Use fresh buffalo sauce for the best flavor.
Ensure chicken is fully cooked and cooled before mixing to avoid overcooking the eggs.
Grease or line the muffin tin well to prevent sticking.
Check doneness by inserting a toothpick; it should come out clean.
You can assemble the night before and bake fresh in the morning.

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 130
Sugar: 1g
Sodium: 420mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.3g
Protein: 13g
Cholesterol: 180mg

Keywords: Buffalo chicken, egg muffins, protein breakfast, spicy breakfast, meal prep muffins, buffalo sauce, easy breakfast, cheesy muffins