Buffalo Chicken Egg Muffin Recipe

Savory, protein-packed egg muffins wrapped in turkey and kicked up with Buffalo sauce for an easy breakfast or snack.

Prep Time 10

Cook Time 18

Total Time 28

Servings 6 servings

9 slices deli turkey breast
1/4 cup reduced-fat shredded cheddar cheese
2 tablespoons reduced-fat shredded cheddar cheese additional to the 1/4 cup (total listed as 1/4 cup + 2 tablespoons)
3 tablespoons green onion diced
2 eggs
6 egg whites egg whites
1/4 cup Buffalo sauce plus more for drizzling, if desired
salt and pepper to taste

Preheat the oven to 400°F (200°C) and spray a 6-cup muffin tin generously with cooking spray.
Halve 3 of the turkey slices. Line each of the 6 muffin cups with 1½ slices of turkey (use whole slices for the remaining 6 to total 9 slices), pressing them to cover the cavity and form a cup without holes.
Place about 1 tablespoon of shredded cheddar and ½ tablespoon of diced green onion into the center of each lined muffin cup.
In a large bowl, whisk together 2 whole eggs, 6 egg whites, and 1/4 cup Buffalo sauce until combined; season with a pinch of salt and pepper.
Carefully divide the egg mixture evenly among the 6 prepared muffin cups, filling nearly to the top.
Bake for 15–18 minutes, until the eggs are set and slightly puffed.
Remove from the oven and drizzle with additional Buffalo sauce if desired, then serve warm.