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Brown plate with buffalo chicken egg muffins on top, one is cut in half, bottle of buffalo sauce in the background
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4.17 from 6 votes

Buffalo Chicken Breakfast Egg Muffins

Buffalo Chicken Breakfast Egg Muffins, changing the way you do breakfast, this egg muffin recipe elevates your basic breakfast food and provides a great zest of flavor.
Prep Time7 minutes
Cook Time15 minutes
Total Time22 minutes
Course: Breakfast
Cuisine: American
Keyword: egg, egg cups, egg muffin, egg muffins, keto, low carb
Servings: 12 egg muffins
Calories: 53kcal
Author: Rachael

Ingredients

  • 10 large eggs
  • 1 teaspoons sea salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/2 teaspoon garlic powder
  • 1/3 cup Buffalo Sauce
  • 1/3 cup green onions chopped
  • 1 cup cooked chicken chopped

Instructions

  • Preheat oven to 400 F.
  • Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
  • Add in all other ingredients
  • Divide evenly into muffin tins filling each about 2/3 full.
  • Bake in preheated oven for 14-16 minutes, or until set.
  • Optional: Serve with a drizzle of buffalo sauce on top.

Nutrition

Calories: 53kcal | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 450mg | Potassium: 58mg | Vitamin A: 225IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.7mg