Description
Buffalo Chicken Egg Muffins are a protein-packed, veggie-filled breakfast option bursting with the zesty flavors of buffalo sauce. These muffins are perfect for meal prep, quick to make, and reheat easily for a grab-and-go breakfast or a delicious snack. Pair them with fresh fruit or enjoy them on their own for a balanced and nutritious start to the day.
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 the Oven:
Preheat the oven to 350°F. Grease a 12-cup muffin pan or line it with silicone baking cups for easy removal. - Prepare Buffalo Sauce:
In a small saucepan, melt 1 ½ tablespoons of ghee or butter. 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 of ghee. Sauté the diced red bell pepper and chopped green onions for about 5 minutes, or until softened. - Combine Ingredients:
Turn off the heat and stir in the chopped spinach, cooked chicken, and prepared buffalo sauce until well mixed. - Fill Muffin Cups:
Divide the chicken and vegetable mixture evenly among the prepared muffin cups. - Add Eggs:
In a separate bowl, beat the eggs with salt and black pepper. Pour the egg mixture evenly over the chicken and vegetables in each muffin cup. - Bake:
Bake in the preheated oven for 18–20 minutes, or until the eggs are set and a toothpick inserted in the center of a muffin comes out clean. - Cool and Serve:
Let the muffins cool for a few minutes before removing them from the pan. Serve immediately or store them for later.
- Category: Breakfast