Quick Buffalo Chicken Egg Muffins

Starting your day with a rush of flavors can transform a hectic morning into something satisfying. These Buffalo Chicken Egg Muffins bring a spicy kick from buffalo sauce mixed with tender chicken and crisp veggies, all baked into portable egg cups that hold their shape perfectly. They’re simple to whip up, offering that comforting warmth without much effort.

Busy moms and professionals appreciate how these muffins fit seamlessly into meal prep routines, ready in under 30 minutes for the whole week. They reheat beautifully, keeping the spicy tang intact, and family members often grab them for snacks too. Plus, the protein boost helps sustain energy through long days.

Why We Love This Recipe

• Protein-Packed Start: These muffins deliver 10 grams of protein per serving, ideal for keeping you full until lunch.
• Spicy Flavor Burst: The buffalo sauce adds a zesty heat balanced by fresh celery and onions for a vibrant bite.
• Easy Meal Prep: Bake a batch ahead and enjoy grab-and-go breakfasts that store well in the fridge.
• Versatile and Quick: Ready in just 30 minutes, they suit gluten-free diets and busy schedules effortlessly.

Ingredients to make Buffalo Chicken Egg Muffins

The ingredients in these Buffalo Chicken Egg Muffins come together for a balanced mix of spice, protein, and crunch, where high-quality eggs and fresh veggies elevate the overall taste and texture.

• Large eggs – The base that creates fluffy, tender muffins when baked.
• Cooked chicken – Provides hearty protein; use shredded rotisserie for convenience or swap with turkey.
• Blue cheese crumbles – Adds creamy tang (optional; omit for dairy-free).
• Buffalo wing sauce – Brings the signature spicy kick; adjust for milder heat.
• Green onions – Offers fresh, mild onion flavor and a pop of color.
• Celery – Contributes crisp texture and subtle freshness.
• Garlic – Minced for savory depth that enhances the overall seasoning.
• Sea salt and black pepper – Essential for seasoning to taste, bringing out all flavors.

Continue scrolling for step-by-step guidance and helpful advice, with the full recipe including measurements in the card at the bottom.

How to Make Buffalo Chicken Egg Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure even baking. Lightly grease a standard muffin tin with cooking spray or oil, or line it with silicone cups for easy removal. This step prevents sticking and sets the foundation for fluffy results.

Step 2: Whisk the Eggs

In a large mixing bowl, whisk the 8 large eggs thoroughly until smooth and well combined. This creates the airy base for the muffins. Take a moment to ensure no lumps remain for uniform texture.

Step 3: Mix in Ingredients

Add the chopped cooked chicken, blue cheese crumbles if using, 3 tablespoons of buffalo wing sauce, chopped green onions, chopped celery, minced garlic, sea salt, and black pepper to the whisked eggs. Stir everything until evenly incorporated, distributing the spicy and fresh elements throughout. Taste the mixture and adjust seasoning if needed before proceeding.

Step 4: Fill the Muffin Cups

Divide the egg mixture evenly among 8-10 muffin cups, filling each about two-thirds full to allow room for rising. Use a spoon or ladle for precision to avoid spills. This ensures consistent baking and portion sizes.

Step 5: Bake the Muffins

Bake for 20 minutes, until the Buffalo Chicken Egg Muffins are fluffy, set in the center, and lightly golden on top. Check for doneness by gently pressing the tops—they should spring back. Avoid overbaking to keep them tender.

Step 6: Cool and Serve

Remove from the oven and let the muffins cool slightly in the tin for easier handling. Drizzle with extra buffalo sauce for added spice if desired. They firm up as they cool, making them perfect for immediate eating or storage.

Pro Tips for Success

• Adjust Spice Level: Start with less buffalo sauce and taste the mixture before baking to customize heat without overpowering the eggs.
• Use Fresh Veggies: Chop green onions and celery finely for even distribution and better texture in every bite.
• Grease Thoroughly: Apply cooking spray generously to the muffin tin to prevent sticking, especially around the edges.
• Check Doneness Early: Peek at 18 minutes to avoid overbaking, ensuring the tops are just golden for optimal fluffiness.

How to Serve Buffalo Chicken Egg Muffins

Garnishes

I like to top these Buffalo Chicken Egg Muffins with a sprinkle of extra blue cheese crumbles right after baking for a creamy melt. A dash of chopped fresh chives adds a bright green contrast and mild onion note. For extra crunch, scatter some celery seeds over them to enhance the veggie vibe.

Side Dishes

Pair the muffins with a simple Greek yogurt dip to cool the spice while boosting protein. Fresh fruit like apple slices brings a sweet crispness that balances the heat nicely. A side of mixed greens salad keeps the meal light and refreshing for breakfast or lunch.

Creative Ways to Present

I often arrange the Buffalo Chicken Egg Muffins on a platter with toothpicks for easy snacking at brunches. Slice them in half and serve open-faced on whole-grain toast for a heartier option. For parties, nestle them into lettuce cups to add a cozy, low-carb wrap element.

Make Ahead and Storage

Storing Leftovers

I store these Buffalo Chicken Egg Muffins in an airtight container in the refrigerator, where they keep well for up to 5 days. This makes them ideal for quick grabs during busy weeks. Just ensure they’re fully cooled before sealing to maintain freshness.

Freezing

For longer storage, I place cooled muffins in a freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to a month without losing much flavor. Thaw overnight in the fridge when ready to enjoy.

Reheating

I reheat the muffins in the microwave for 20-30 seconds until warm, covering with a damp paper towel to keep them moist. For a crispier top, pop them in a 350°F oven for 5 minutes, loosely tented with foil. This preserves the fluffy texture without drying them out.

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