These spicy, protein-packed Buffalo Chicken Egg Muffins make busy mornings easier—and a whole lot tastier.
Buffalo sauce isn’t just for chicken wings anymore. Whether it’s drizzled over a crave-worthy dip or mixed into meatballs, there’s something about that tangy heat that keeps us coming back for more. This time, the bold flavors of your favorite game-day snack are getting a breakfast makeover.
Inspired by hectic mornings and a craving for something more exciting than oatmeal, this recipe combines spicy Buffalo sauce with fluffy eggs, sharp cheddar, green onion, and lean turkey (yes, turkey… for me the name “Buffalo chicken” has become shorthand for that iconic flavor, no matter the meat). Everything you need may already be in your fridge, so you can even whip up a batch without a last-minute grocery run.
These muffins are a savory, portable breakfast option that’s delicious, satisfying, and ready in minutes. Plus, they fit neatly into your meal prep lineup. Once you taste that spicy, cheesy, protein-packed goodness, you’ll want a stash of these on hand at all times.
Are Buffalo Chicken Egg Muffins Healthy?
Yes. This high-protein, low-carb, and gluten-free recipe uses egg whites, reduced-fat cheddar, and deli turkey to keep things lean, and Buffalo sauce adds big flavor with minimal calories (check the label for sodium if that’s a concern). To make this dairy-free, use plant-based cheese or simply omit it. For a Paleo or Whole30 variation, use compliant turkey and Buffalo sauce.
What’s An Egg Muffin?
Think of an egg muffin as a crustless mini quiche with less hassle. Unlike traditional quiche, these don’t include cream or pastry, so they’re lighter and faster. Whether you call them egg muffins, egg cups, or egg bites, the format is endlessly adaptable. You can swap in different veggies, cheeses, and proteins to match your mood or your fridge contents. For a different flavor profile, try chopped spinach and feta, sautéed mushroom and Swiss, or diced ham and cheddar egg muffins.
How Do I Store Leftovers?
Let the egg muffins cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds, or enjoy straight from the fridge.
For longer storage, freeze them individually wrapped in foil or parchment, then store in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Reheat from frozen in the microwave for 60–90 seconds.
Serving Suggestions
These egg muffins are great in a brunch spread next to Sweet Potato Hash, Mini Waffles, or French Toast Casserole. For lunch, pair with a Green Salad or slice and stuff into Pita Bread along with some avocado. For a killer snack or party appetizer, make mini muffins! For more delicious ways to use Buffalo sauce, try out Buffalo Chicken Mac And Cheese, Buffalo Chicken Dip, Low-Carb Buffalo Chicken Meatballs, or Buffalo Chicken Egg Rolls.
Recipe
Ingredients
- 9 slices deli turkey breast
- ¼ cup + 2 tablespoons reduced-fat shredded cheddar cheese
- 3 tablespoons green onion diced
- 2 eggs
- 6 egg whites
- ¼ cup Buffalo sauce plus more for drizzling, if desired
- Salt and pepper
Instructions
- Preheat your oven to 400°F and generously spray a muffin tin with cooking spray.
- Halve 3 of the turkey slices, then line 6 cavities of the muffin tray with 1½ slices of turkey meat each. Try to cover the cavity completely, with no holes.
- Place 1 tablespoon of grated cheese and ½ tablespoon of diced green onion into the center of each muffin cavity.
- In a large bowl, whisk together the eggs, egg whites, and Buffalo sauce. Season with a pinch of salt and pepper.
- Divide the egg mixture between the muffin cups, filling almost to the top.
- Bake for 15-18 minutes, until the eggs are set and have puffed up.
- Drizzle with more Buffalo sauce, if desired, and DEVOUR.
This is an amazing…and it looks soo yummy & sound so delicious…i will trying to make it …Thanks for sharing
Love it, thanks Kaya!