There’s something unbeatable about waking up to a spicy, flavorful breakfast that fuels your day—enter the **Buffalo Chicken Egg Muffins Recipe**. These savory little bites combine classic buffalo heat with tender chicken and veggies, making mornings exciting and mess-free.

Two small round egg muffins filled with green vegetables and melted cheese sit on the left side of a white plate. The egg muffins are topped with finely sliced green onions and a light drizzle of orange sauce. On the right side of the plate, there is a mix of red raspberries and dark purple grapes. The plate rests on a black-and-white striped cloth placed on a white marbled surface. A bottle of hot sauce is blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Egg Muffins Recipe
Top Tip
How to Serve Buffalo Chicken Egg Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

From my first trial, I knew this Buffalo Chicken Egg Muffins Recipe was a keeper. It’s the perfect balance of spicy, savory, and veggie-packed goodness—all in a portable form. Trust me, once you make these, you’ll wonder why breakfast ever seemed boring.

Quick and Easy: These egg muffins bake up fast—ready in just about 30 minutes, perfect for busy mornings.
Meal Prep Friendly: Make a batch on Sunday and have breakfasts ready all week, saving time and stress.
Balanced and Nourishing: Loaded with protein, veggies, and that signature buffalo kick, this recipe hits all the right spots.
Customizable Heat: You control the spice—from mild to fiery—so everyone can enjoy their perfect flavor.

Ingredients & Why They Work

I love how the ingredients in this Buffalo Chicken Egg Muffins Recipe come together for a creamy, spicy, and fresh bite every time. The hot sauce pairs perfectly with chicken and fresh veggies, while eggs act like the perfect binder to bring it all together.

Flat lay of two brown uncracked eggs, a small mound of fresh chopped green spinach leaves, half of a bright red bell pepper diced small, three green onions with both white and green parts chopped, a small white ceramic bowl filled with vibrant orange-red hot sauce, a small white ceramic bowl with a golden yellow melted butter, a small white ceramic bowl containing dark amber coconut aminos, a small white ceramic bowl with fine reddish-orange cayenne pepper powder, a neat pile of cubed cooked chicken breast with natural white and light golden tones, and a few pinches of fine black pepper and coarse white salt crystals arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or ghee: Adds richness and helps soften the peppers and onions just right.
Frank’s Red Hot Sauce: The star of buffalo flavor, I swear by this classic brand for bold heat and tang.
Coconut aminos: A great alternative to soy sauce that adds depth without overpowering.
Cayenne pepper: Just a touch to amp up the heat without overwhelming the dish.
Red bell pepper: Adds a fresh crunch and sweetness that balances the spicy sauce.
Green onions: Bright and mildly pungent, they add a subtle sharpness and color.
Spinach: I always add greens for nutrition and a little texture—it wilts perfectly during cooking.
Cooked chicken: Using leftover or rotisserie chicken works great here—it’s juicy, tender, and packed with protein.
Eggs: The glue of this recipe, they turn the mixture into perfectly portioned muffins.
Salt and black pepper: To season everything just right and bring out all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Buffalo Chicken Egg Muffins Recipe depending on what I have on hand or how spicy I’m feeling. Feel free to make it your own by swapping veggies or adjusting the heat level.

Variation: One time, I swapped out the chicken for turkey sausage and added jalapeños—such a fun twist that gave it extra kick and flavor.
Vegetarian option: Skip the chicken and add extra veggies like mushrooms or zucchini for a filling meatless version.
Cheesy addition: Sprinkle in some shredded cheddar or mozzarella before baking for gooey, melty goodness.
Mild version: Reduce the cayenne and hot sauce if you prefer a gentler spice level—your taste buds will thank you!

Step-by-Step: How I Make Buffalo Chicken Egg Muffins Recipe

A close-up view of a dark gray muffin pan filled with a savory mixture in six cups, each containing layers of orange liquid base, chunks of cooked chicken, and chopped green herbs scattered on top. The herbs appear fresh and bright, adding texture and color contrast, with some ground black pepper sprinkled over the surface. The background shows a white marbled texture surface. The light reflects softly off the shiny liquid in the pan, giving a fresh and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your muffin pan and buffalo sauce

I start by preheating the oven to 350°F and greasing my 12-cup muffin pan. Silicone cups are a lifesaver here for easy cleanup and removal. Then, I melt 1 ½ tablespoons of butter or ghee in a small saucepan, whisking in the hot sauce, coconut aminos, and cayenne pepper. The aroma of this sauce always gets me excited—make sure to set it aside once it’s blended.

Step 2: Sauté the veggies just right

Next, I melt the remaining butter in a skillet over medium-high heat and toss in diced red bell pepper and chopped green onions. Cooking them for around 5 minutes until they soften is key—I like them tender but still with a little bite. Then, I turn off the heat, add chopped spinach and cooked chicken, and pour the buffalo sauce over everything, mixing until combined.

Step 3: Fill, top, and bake

I evenly distribute the buffalo chicken and veggie mix into each muffin well. Then, in a separate bowl, I beat the eggs with salt and black pepper before pouring them over the mixture in each cup. Baking at 350°F for about 18-20 minutes lets the eggs set just right—you’ll know they’re done when a toothpick comes out clean. Let them cool a bit before popping out of the pan.

Top Tip

Over the years making these muffins, a few tricks really helped me nail the texture and flavor every time. Here’s what I’ve learned, so you don’t have to go through trial-and-error like I did:

Use room temperature eggs: I found that beating eggs at room temperature makes the muffins fluffier and more evenly cooked.
Don’t overfill the muffin cups: Leaving the cups about ¾ full ensures they bake properly without spilling over.
Let muffins cool before removing: This prevents them from breaking apart—a little patience goes a long way!
Watch baking time closely: Every oven's different, so start checking at 18 minutes to keep muffins from drying out.

How to Serve Buffalo Chicken Egg Muffins Recipe

buffalo chicken egg muffins - Serving Suggestion

Garnishes

I love topping these muffins with a sprinkle of fresh chopped cilantro or some extra sliced green onions for brightness. Sometimes I drizzle a little blue cheese dressing or ranch over the top for extra creaminess that perfectly balances the spice.

Side Dishes

These pair beautifully with a simple side salad or some roasted sweet potatoes. On busy mornings, I’ll grab a piece of fresh fruit or a green smoothie, which keeps things light but satisfying.

Creative Ways to Present

For brunch parties, I’ve arranged these Buffalo Chicken Egg Muffins on a colorful platter lined with fresh lettuce, surrounded by mini celery sticks and little bowls of dipping sauce. It turns an everyday breakfast into a fun, shareable spread!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover muffins in an airtight container in the fridge. They keep well for up to 4 days, which makes my weekday mornings stress-free and tasty.

Freezing

Freezing works wonderfully too! I individually wrap the muffins in plastic wrap and pop them in a freezer-safe bag. They last for about 2 months and thaw wonderfully overnight in the fridge.

Reheating

I reheat mine covered with a damp paper towel in the microwave for about 45 seconds to 1 minute—keeps the muffins moist without drying them out. Or, for a crisper edge, a quick zap in the oven works too.

Buffalo Chicken Egg Muffins Recipe