Craving a protein-packed breakfast that'll kick your morning into high gear? Get ready to meet your new obsession: Buffalo Chicken Egg Muffins! These spicy, protein-loaded mini-meals are about to revolutionize your breakfast routine. Imagine the zesty punch of buffalo sauce combined with fluffy eggs and tender chicken, all packed into a convenient, grab-and-go muffin. Whether you're a meal prep enthusiast, a busy professional, or just someone who loves bold flavors, these egg muffins are about to become your new breakfast bestie!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup cooked shredded chicken
- 1/4 cup buffalo sauce
- 1/2 cup diced green onions
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until well combined and slightly frothy.
- Add the cooked shredded chicken to the egg mixture, ensuring the chicken is evenly distributed throughout the eggs.
- Pour the buffalo sauce into the egg and chicken mixture, stirring carefully to create an even coating and spicy flavor profile.
- Incorporate the diced green onions and shredded cheese into the mixture, mixing gently to distribute ingredients evenly.
- Season the mixture with salt and pepper, tasting and adjusting seasoning as needed for desired flavor intensity.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and lightly golden on top.
- Remove from oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each muffin and carefully remove them from the tin, serving warm or allowing to cool completely for storage.
Tips
- • For maximum flavor, use rotisserie chicken or leftover grilled chicken that's already well-seasoned. • Make sure to grease your muffin tin thoroughly to prevent sticking - silicone muffin cups work great too! • Don't overfill the muffin cups; leaving about 1/4 inch at the top ensures perfect rising and easy removal. • For extra heat, add a dash of hot sauce or sprinkle red pepper flakes into the mixture. • These muffins can be stored in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep. • Want to make them ahead? These egg muffins freeze beautifully! Just wrap individually and reheat in the microwave for a quick breakfast. • Experiment with different cheese varieties like pepper jack for an additional flavor kick.
Nutrition Facts
Calories: 83kcal
Carbohydrates: 2g
Protein: 9g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 173mg
