Buffalo Chicken Egg Muffins are quick, simple and loaded with the delicious flavors of buffalo chicken. Perfect grab & go breakfast for busy mornings. Low in carbs, keto friendly and packed with protein.
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During the busy weekdays, we are always on the look out for quick, simple and healthy breakfasts. Hard boiled eggs, baked eggs and Breakfast Egg Muffins are a few of our favorites.
WHAT ARE EGG MUFFINS?
Healthy egg muffin cups are sort of like mini personal-size frittatas that you can grab for breakfast on the go. You can keep them on hand in your fridge or freezer throughout the week. And then on your meal prep day – bake a batch, wrap them up and store them in the freezer.
They are naturally gluten free, paleo, low carb, keto friendly and easy to make. And you can make them ahead of time to have in the fridge for a quick breakfast or lunch!
And you’ll have no excuse to leave your house without having breakfast. Paleo egg cups are not only delicious, but they also filling and help keep you satisfied all morning. Plus, they are also easy to make and you can customize them however you like.
EASY EGG MUFFIN VARIATIONS:
You can find all our favorite breakfast egg muffin recipes here:
- Bacon & Spinach Egg Muffins
- Broccoli and Cheddar Egg Muffins
- Ham and Cheese
- Kimchi Egg Muffins
- Spinach and Cheese Egg Muffins
- Sun-Dried Tomato and Spinach Egg Muffins
- Healthy Egg Muffins with Tomato & Spinach
These Buffalo Chicken Egg Muffins have all the flavors of the popular appetizers packed into little mini frittatas. They bake up easily in a regular muffin-tin and are super simple to customize.
And the best part? Buffalo Chicken Egg Muffins are a great source of protein, packed with nutrients and low in carbs. They make a portable breakfast and are great for grabbing on the go.
You can keep them on hand in your fridge or freezer throughout the week. And then on your meal prep day – bake a batch, wrap them up and store them in the freezer.
When you’re ready to serve, grab one of those single mini muffins (or two) and give it a quick reheat and you’re set to go!
These healthy buffalo chicken egg muffins are also low in carbs, ketogenic, paleo, whole30 compliant and make the perfect healthy breakfast during the busy week.
HOW TO MAKE BUFFALO CHICKEN EGG MUFFINS:
Start off by whisking together your eggs in a 4-cup measuring cup or a mixing bowl and seasoning them with salt, pepper and your favorite seasonings. We use garlic powder and buffalo sauce here.
Stir in green onions and divide evenly among muffin cups (about 1/2 – 2/3 cups full). Top each egg muffin with leftover cooked chicken or rotisserie chicken.
I like lining my muffin tin with these silicone liners since they are guaranteed to pop out easily without sticking. If you don’t have silicone liners, be sure to grease the muffin tins with a non-stick cooking spray.
Pop the muffin pan in the oven at 400 F and once cooled, you can store them in resealable bags or glass containers. Keep them in the fridge (or freezer) and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!
With a batch of these tasty buffalo chicken egg muffins, you’ve got a healthy breakfast when you’re on the run each morning.
HELPFUL TIPS TO MAKE THE BEST BREAKFAST EGG MUFFIN CUPS
- Grease or line your muffin pan with silicone liners for easy removal
- Fill each muffin cup about 1/2 – 2/3 full
- Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
- Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.
Feel like switching things up? Here are 9 different Breakfast Egg Muffins you can make instead.
HOW TO STORE EGG MUFFINS:
For an easy breakfast meal prep recipe, make a batch of egg muffins and store them fridge in a large zip-lock bag or an air-tight container for up to 4 days.
CAN YOU FREEZE EGG MUFFINS?
Yes! If you’re wondering how to freeze egg muffins, you would place them in a large zip-lock freezer bag or an air-tight container. You can store egg cups in the freezer for up to 3 months.
HOW TO REHEAT EGG MUFFINS:
To reheat egg muffins in the morning, simply take an egg muffin from the fridge or freezer. Place on a plate and reheat in the microwave on high for about 30 seconds.
You can also reheat the egg muffins in the air fryer or your oven at 375 F for about 5 minutes.
More breakfast options you might like:
- 8 Overnight Oats
- Baked Egg Cups
- Instant Pot Steel cut Oatmeal
- 8 Baked Oatmeal Cups
- No Bake Energy Bites 12 Ways
- Scrambled Eggs
Buffalo Chicken Egg Muffins are quick, simple and loaded with the delicious flavors of buffalo chicken. Perfect grab & go breakfast for busy mornings. Low in carbs, keto friendly and packed with protein.
- 10 large eggs
- 1 - 1 1/2 teaspoons sea salt or to taste
- 1/4 - 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon garlic powder
- 1/3 cup buffalo Sauce I used Frank's
- 1/3 cup chopped green onions
- 1 cup chopped cooked chicken or rotisserie chicken
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
- Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
Brianne -
Holy moly, these were amazing! Buffalo Chicken is such a genius idea and this is on our weekly menu! Thanks!