Y'all know I am a sucker for buffalo anything. I love buffalo wings, but they are so unhealthy, so I just put buffalo sauce in or on everything. One place I had not had my buffalo fix was breakfast. Enter these Buffalo Chicken Egg Muffins to change that! I immediately set out to make them!
Y'all, these were so good! Mine did not come out as pretty as the original recipe, but who cares, they taste amazing! The buffalo flavor really comes through, and it is packed with protein and veggies, what is not to love? They are low carb and gluten free as a bonus. In addition, I popped the leftovers in the freezer and they were lovely reheated. What are you waiting for? Make these asap! Full recipe to follow the montage.
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| Hello Muffins! |
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| The cast. The chicken somehow got left out. |
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| Beautiful chopped veggies |
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| Look at that sear on the chicken! |
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| I always add garlic! |
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| Cheesy eggs are the best eggs! |
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| Slather all that goodness in buffalo sauce. |
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| Pile it all in some muffin wells and back to perfection! |
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| Pin it and get some buffalo flavor in your breakfast! |
1/2 tbsp. butter
½ red bell pepper, diced small
3 green onions, white and green parts, chopped
2 cups spinach, chopped
1 cup cooked chicken, cubed
1/4 cup hot sauce of your choice (make sure it is gluten free if intolerant)
6 whole eggs
6 whole eggs
1/4 cup cheddar cheese
½ tsp. salt
¼ tsp. black pepper
Preheat oven to 350°F. Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest removal. In a skillet over medium-high heat, melt ½ Tbsp. butter . Sauté bell pepper and onions until slightly softened, about 5 minutes. Turn off heat, add spinach, cooked chicken and buffalo sauce to peppers and onions. Stir to combine. Divide vegetable and chicken mixture evenly among wells of the muffin pan. In a bowl, beat eggs with salt and pepper. Add the cheese and stir. Pour over vegetable mixture. Bake at 350°F for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out clean. Remove from pan and serve. I will warn you, the bottoms fell out on a few of mine, but they were salvageable.
½ tsp. salt
¼ tsp. black pepper
Preheat oven to 350°F. Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest removal. In a skillet over medium-high heat, melt ½ Tbsp. butter . Sauté bell pepper and onions until slightly softened, about 5 minutes. Turn off heat, add spinach, cooked chicken and buffalo sauce to peppers and onions. Stir to combine. Divide vegetable and chicken mixture evenly among wells of the muffin pan. In a bowl, beat eggs with salt and pepper. Add the cheese and stir. Pour over vegetable mixture. Bake at 350°F for 18-20 minutes until eggs are set and a toothpick inserted in the center comes out clean. Remove from pan and serve. I will warn you, the bottoms fell out on a few of mine, but they were salvageable.
I popped the leftovers in the freezer individually wrapped and they were delightful reheated.
Happy Cooking!
Missy
P.S. Happy Birthday to my little snuggle of a nice Abby Rose! She marks how long I have been home from Texas. 7 years have flown!
P.S. Happy Birthday to my little snuggle of a nice Abby Rose! She marks how long I have been home from Texas. 7 years have flown!
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