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Buffalo Chicken Egg Muffins

Prep Time:

12 Minutes

Cook Time:

18 Minutes

Serves:

12 Servings

About the Recipe

Today, is all about our Buffalo Chicken Egg Muffins! These egg muffins are packed with protein and veggies and that zingy wing flavor you crave. I love prepping this recipe on a Sunday and enjoying as a quick reheat-and-eat meal in the days to come. However, for best taste, I like to enjoy egg muffins within 4 days of making.

Ingredients

  • 2 tbsp. butter or ghee, divided

  • 3 tbsp. Frank’s Red Hot Sauce

  • 1 tbsp. coconut aminos

  • 1/8 tsp. cayenne pepper

  • 1⁄2 red bell pepper, diced small

  • 3 green onions, white and green parts, chopped

  • 2 cup spinach, chopped

  • 1 cup (~ 5 oz.) cooked chicken, cubed

  • 8 whole eggs

  • 1⁄2 tsp. salt

  • 1⁄4 tsp. black pepper

Preparation

  1. Preheat oven to 350°F.

  2. Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest

    removal.

  3. To make buffalo sauce: In a small saucepan, melt 1 1⁄2 Tbsp. ghee. Whisk in hot sauce, coconut aminos and cayenne pepper until combined. Remove from heat and set aside.

  4. In a skillet over medium-high heat, melt remaining 1⁄2 Tbsp. butter or ghee. Sauté bell pepper and onions until slightly softened, about 5 minutes.

  5. Turn off heat, add spinach, cooked chicken and buffalo sauce to peppers and onions. Stir to combine.

  6. Divide vegetable and chicken mixture evenly among wells of the muffin pan.

  7. In a bowl, beat eggs with salt and pepper. Pour over vegetable mixture.

  8. Bake at 350°F for 18-20 minutes until eggs are set and a toothpick inserted in the center

    comes out clean.

  9. Remove from pan and serve.

As prepared via: Stacie Hassing

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