Spicy Buffalo Chicken & Kale Frittata Cups

Looking for a quick high‑protein bite that’s both comforting and exciting? These buffalo chicken and kale frittata cups pack flavor, nutrition, and prep time into one dish. Serve at brunch, lunch, or a cozy dinner for a tasty protein punch!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1½ lb boneless skinless chicken thighs, cubed
• - 1 cup shredded buffalo sauce (store‑brand or homemade)
• - 2 cups fresh kale, chopped
• - 10 large eggs
• - ½ cup shredded cheddar cheese
• - ¼ cup milk
• - 1 tbsp olive oil
• - ½ tsp smoked paprika
• - Pinch of salt & pepper
• - Optional: ranch drizzle, chopped scallions, avocado slices for serving

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
2. 2. Heat olive oil in a skillet over medium heat; add chicken cubes and sauté until lightly browned.
3. 3. Stir in buffalo sauce and let simmer for 2‑3 minutes.
4. 4. Add chopped kale, smoked paprika, salt, and pepper; cook until kale wilts, about 4 minutes.
5. 5. In a bowl, whisk eggs, milk, cheddar cheese, salt, and pepper.
6. 6. Divide the chicken‑kale mixture evenly into muffin cups.
7. 7. Pour the egg mixture over each cup until about ¾ full.
8. 8. Bake for 15–18 minutes until the eggs set and tops are lightly golden.
9. 9. Allow cool for 5 minutes, then remove cups with a spoon.
10. 10. Serve warm with optional ranch drizzle, scallions, or avocado.

Chef's Note

For a tangier bite, swap cheddar for pepper jack or crumbled feta. Keep the muffin tin lined with silicone cups for easier removal.

Make-Ahead Tips

These frittata cups store well in an airtight container in the fridge for up to 3 days; reheat in the microwave for 45 seconds each before serving.

Substitutions

- Use ground turkey or tofu instead of chicken. - Swap kale for spinach, arugula, or collard greens. - Replace buffalo sauce with sriracha or chipotle mayo for different heat levels.