Buffalo Chicken Breakfast Muffins
These hot little protein muffins are a perfect way to spice up your morning! They are super easy to make and are a great hot or cold “grab and go” option for workdays. Use cupcake/muffin liners (silicon also works great!) when baking these hot and spicy Buffalo Chicken Breakfast Muffins to prevent the egg from sticking to your muffin tin. If you want to make these fiery muffins even hotter, feel free to vary the amount of hot sauce based on the level of heat you desire.
Yields 6 muffins
Pinch salt and pepper
2 chicken breasts
3 tablespoons (45 ml) clarified butter, melted
1⁄4 cup (960 ml) hot sauce (Frank’s Red Hot works well)
6 large eggs
1⁄4 teaspoon (20 ml) garlic powder
- Preheat the oven to 425°F (220°C).
- Sprinkle salt and pepper on chicken breasts, then place on a baking sheet sprayed with nonstick spray. Bake for 20 minutes, or until cooked through.
- Remove from oven, lower the oven temperature to 350°F (180°C), and let the chicken cool for a few minutes, then shred chicken breasts (with two forks) into a small mixing bowl. Add melted clarified butter and hot sauce to shredded chicken.
- Line a 6-cup muffin tin with muffin liners.
- In a medium mixing bowl, whisk the eggs and garlic powder, then evenly distribute the egg mixture into the muffin tin. Add the shredded chicken to each muffin. (Do not overflow.) Note: You may have extra shredded chicken. Feel free to save and use on a salad.
- Bake at 350°F (180°C) for about 30 minutes, or until the eggs start to rise and turn a golden brown.
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Buffalo chicken breakfast muffins are grab-and-go mornings sorted — shredded chicken tossed in tangy hot sauce and clarified butter, baked into egg muffins that are fluffy, spicy, and deeply savory. Bake a batch and breakfast is handled for days. They're the protein-packed, portable answer to busy weekday mornings.
Pro Tips
- Shred the chicken finely with two forks so it distributes evenly through the egg rather than sitting in clumps.
- Toss the warm shredded chicken in the clarified butter and hot sauce first — it absorbs the flavor far better than being sauced after baking.
- Line the muffin tin with liners or grease it very well; egg muffins stick stubbornly to bare metal.
- Cool them for 5 minutes in the pan before removing — they firm up as they cool and come out cleanly.
Frequently Asked Questions
How long do these breakfast muffins keep?
Up to 5 days in the fridge in a sealed container. Rewarm for 20 seconds or eat them cold — they're excellent either way.
Do they freeze?
Perfectly. Freeze in a single layer and reheat from frozen in the microwave or a 350°F oven until warmed through.
How spicy are they?
It depends on your hot sauce. The butter rounds out the heat, so they're more tangy than fiery with a standard buffalo sauce.
Are they Paleo?
Yes — chicken, eggs, clarified butter, and hot sauce (check that yours has no additives). Grain-free, dairy-free, and meal-prep friendly.
Recipe Card
Ingredients
Method
- Preheat the oven to 425°F.
- Sprinkle salt and pepper on chicken breasts, then place on a baking sheet sprayed with nonstick spray.
- Bake for 20 minutes, or until cooked through.
- Remove from oven, lower the oven temperature to 350°F, and let the chicken cool for a few minutes, then shred chicken breasts (with two forks) into a small mixing bowl.
- Add melted clarified butter and hot sauce to shredded chicken.
- Line a 6-cup muffin tin with muffin liners.
- In a medium mixing bowl, whisk the eggs and garlic powder, then evenly distribute the egg mixture into the muffin tin.
- Add the shredded chicken to each muffin. (Do not overflow.) Note: You may have extra shredded chicken. Feel free to save and use on a salad.
- Bake at 350°F for about 30 minutes, or until the eggs start to rise and turn a golden brown.
