Description
Delicious and easy-to-make Buffalo Chicken Egg Muffins perfect for breakfast or a snack!
Ingredients
Scale
- 6 large eggs
- 1 cup cooked shredded chicken
- 1/4 cup buffalo sauce (adjust to taste)
- 1/2 cup shredded cheese (Cheddar or Monterey Jack)
- 2 green onions, chopped
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Non-stick cooking spray or butter (for greasing the muffin tin)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with non-stick cooking spray or butter to ensure easy removal of the muffins later.
- In a large bowl, whisk together the eggs until smooth. Add buffalo sauce, garlic powder, salt, and pepper, then stir in shredded chicken, chopped green onions, and shredded cheese until well combined.
- Pour or spoon the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for puffing during baking.
- Bake in the preheated oven for 18 to 22 minutes, until the muffins are fully set and lightly golden on top. Insert a toothpick into the center to confirm it comes out clean.
- Let the Buffalo Chicken Egg Muffins cool for a few minutes before carefully removing them from the tin. Serve warm or store for later use.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Great for meal prep or a grab-and-go breakfast!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 160mg