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Buffalo Chicken Egg Muffins
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 muffins
Calories 70 kcal
Ingredients
- 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
Instructions
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Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
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In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
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Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
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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.
Nutrition Facts
Buffalo Chicken Egg Muffins
Amount Per Serving (1 muffin)
Calories 70
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 158mg53%
Sodium 267mg11%
Potassium 73mg2%
Protein 6g12%
Vitamin A 260IU5%
Vitamin C 0.6mg1%
Calcium 25mg3%
Iron 0.8mg4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.