Are you tired of boring, bland breakfast options that leave you hungry an hour later? Get ready to revolutionize your morning routine with these mouthwatering Buffalo Chicken Egg Muffins! Imagine biting into a protein-rich, low-carb muffin that explodes with zesty buffalo flavor and tender chicken - all in a convenient, grab-and-go package. Perfect for meal preppers, keto dieters, and anyone craving a breakfast that's both delicious and nutritious, these egg muffins will transform your mornings from mundane to magnificent!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked shredded chicken
- 4 large eggs
- 1/4 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray or line with silicone muffin liners to prevent sticking.
- In a large mixing bowl, crack the 4 large eggs and whisk them until well beaten and slightly frothy. This will help create a light and fluffy texture for the egg muffins.
- Add the cooked and shredded chicken to the whisked eggs. Ensure the chicken is at room temperature and well-drained to prevent excess moisture.
- Pour in the buffalo sauce and mix thoroughly, making sure the chicken is evenly coated with the spicy sauce. Adjust the amount of buffalo sauce according to your preferred heat level.
- Incorporate the shredded cheddar cheese into the mixture. The cheese will add richness and help bind the ingredients together.
- Season the mixture with salt and pepper to taste. Mix all ingredients until they are well combined and evenly distributed.
- Carefully spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising during baking.
- Sprinkle chopped green onions on top of each muffin for added flavor and a pop of color.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. This will help them set and make removal easier.
- Gently remove the egg muffins from the tin using a small spatula or knife. Serve warm or allow to cool completely for meal prep storage.
Tips
- Moisture Control: Make sure your shredded chicken is well-drained to prevent watery muffins. Pat the chicken dry with paper towels if necessary.
- Customize Heat Level: Adjust the buffalo sauce quantity to match your spice tolerance. Start with less and add more gradually.
- Cheese Matters: Use freshly shredded cheese for better melting and flavor distribution. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Don't Overfill: Fill muffin cups only 3/4 full to allow room for rising and prevent overflow.
- Storage Hack: These muffins can be refrigerated for up to 4 days or frozen for up to a month. Reheat in the microwave for 30-45 seconds.
- Optional Toppings: Consider adding a dollop of ranch or blue cheese dressing when serving for extra flavor.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 12g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 110mg
