Buffalo Chicken Egg Muffins

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Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
Bend Oregon
Watch out McDonald's there's a new chicken in the house!! So the other day I smoked the Smokin Hot Spatchy so that I would have some smokin hot pulled chicken for recipe number two. I have been looking for something a bit different to serve to holiday guests. Tired of the typical quiche, breakfast casserole, etc... So i was looking for a recipe that my mom used to make and stumbled upon a variation of what she did. These are super simple and if you have guests that don't like the HEAT you can make a batch or two that are savory . In fact the protien can be changed out. Any pre-cooked protein will do. My mom would make these with diced ham, crumbled bacon and breakfast sausage. She never did spicy ones, except to use spicy sausage. One of my favorites growing up was like a Denver omlette, bell peppers onion, diced ham. I think that a savory version loaded with sage, thyme, would be great too. For those adverse to eating the yolk, egg whites can be used solely. There are many variations you can come up with. Heck I'd even try pulled pork or brunt ends!

Here's the base recipe adjust accordingly and omitting the hot sauce is perfectly fine. This Recipe makes 1/2 dozen muffins (plan on 1 egg per muffin)

Pre-heat oven to 425°

6 eggs

1 pound pre-cooked buffalo chicken (http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy ) or crumbled bacon, finely diced ham, crumbled breakfast sausage)

2 green onions or shallots diced

1 Jalapeno finely diced

i clove garlic finely diced

Salt and pepper to taste

Chipotle pepper as garnish on top

Several table spoons of hot sauce

Note you will need parchment paper cupcake liners (greasing the pan wont do. I did not have them so I made my own out of the parchment paper sheet liners I have. For a standard size muffin tin 6" squares work the best. Find a cup that fits in the tin and wrap the square around it smooth out the sides. Stick in tin.

Whisk eggs, onion, jalapeno, 2 tablespoons hot sauce, salt and pepper together in a bowl.

Spoon into lined muffin tin. Only fill tins half full. Carefully place chicken on top of egg mixture (it will sink some). Spoon rest of egg mixture on top. I like to add a few small pieces of meat again, a couple more dashes of hot sauce and a dusting of chipotle. Bake for 25-30 minutes in a 425° oven, or smoker, or dutch oven (more on that later).

Half full                                                                                 totally full                                                                           Garnished and ready for the oven
Fresh out of the oven!​
Last edited:
Just reheated two of these for breakfast, let me say these may be one if those dishes that's better the next day! Not that they weren't good right out of the oven!
Knowing that we will have guests whose spice tolerance isn't anywhere near ours I made a small batch of these using Pop's Country breakfast sausage.  Oh my these were tasty! I also added a bit of smoked cheddar to the mix, awesome! I'll be doing a hot batch and a mild batch for x-mass breakfast!
With the holidays upon us, and boat loads of house guests I thought I'd bump this up as its a great way to feed a bunch of people breakfast!
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