Buffalo Chicken Breakfast Muffins

This buffalo chicken breakfast casserole is insanely easy to make.

Buffalo chicken breakfast casserole made with eggs, chicken, buffalo sauce, and veggies. A perfect protein-packed and healthy breakfast and great for meal prep. Gluten-free, dairy-free, paleo, Whole30, and low-carb.

This easy breakfast choice will get you out of your morning rut and make you feel energized and ready to go. Easy to make and even easier to take with you, Buffalo chicken egg muffins are the perfect busy week breakfast food.

If you’re looking for a recipe to bring to your next weekend tailgate, try the buffalo chicken sloppy joes for a spin on the nostalgic comfort food dish. The filling can even be made ahead of time and warmed back up in a slow cooker. And, if you love the flavor of buffalo sauce but want to skip the meat, the crispy fried buffalo cauliflower sandwiches are for meat-eaters and vegetarians alike while the buffalo shrimp will remind you of your favorite wings. Grab the homemade ranch or blue cheese dressing and get cooking!

• Preheat the oven to 350F. Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan,which won`t require liners.
• Place all the ingredients in a medium-sized mixing bowl and stir until combined.
• Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Buffalo Chicken Breakfast Bowls, this meal has buffalo chicken with potatoes, mushrooms, peppers, and eggs that you can mix.

STORE IT: Keep in an airtight container in the fridge for up to 5 days.

REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300 F oven until heated through, about 10 min. Or place a single serving in a microwave-safe place and microwave on 50% power for 1 minute. (Using 50% power ensures that the muffins won`t overcook.)