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Egg Muffin Egg Bites two more ways

dirtsailor2003

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I posted both of these about 7-8 years ago. I have since upgraded to using the silicone muffin cups which makes these so much easier to bake. We used to only make these for special occasions since it was a pain to line the tins (can never get paper baking cups around here). Now with the silicone cups we make a batch every week. These two recipes are my all time favorites.

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.




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

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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).




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Recipe # 2 Dungeness Crab egg muffins

Mix your eggs, chives, cheese, crab together. Spoon or pour into cups. Bake in preheated 425* oven for 25-30mins or until cooked through. Save a bit of crab, cheese and chives to garnish with. Serve hot. You can make these a day in advance if you like and reheat. You can add ANy seasoning you like. Old Bay would be good in these.

If your not into crab use cooked bacon, cooked breakfast sausage, cooked buffalo chicken. Shrimp is another good protein to use too.


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7 large eggs is perfect for 1/2 dozen muffins. Season with salt and pepper. Add chives, crab, and cheese, beat together.

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MJB05615

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All looks delicious. Gonna try some of these over the Holiday week. Just got the silicone cups in yesterday, and trying the poached eggs today. We only have jumbo eggs, and the cups look a little small so I'll see if the jumbos are not too much for the cups. Great recipes, thanks for sharing.
 

HalfSmoked

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Another great addition to an already great post.

Warren
 

Steve H

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Looks darn good! Are you talking about these liners?

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disco

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Home run, Case! Big like!
 

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