Description
Delicious and fluffy egg muffins loaded with cheese and green chiles.
Ingredients
Scale
- 15 eggs
- 2 cans (4 oz. size) diced or whole green chiles, drained
- 3 cups Mexican Blend Cheese
- 2 tsp. Spike Seasoning (see notes)
- salt and fresh ground black pepper to taste
- 3/4 cup sliced green onion (optional)
Instructions
- Preheat oven to 375F/190C.
- Spray silicone baking cups with nonstick spray.
- Drain green chiles and cut them up if you’re using whole chiles.
- In each muffin cup, put grated cheese, some diced green chile, and some sliced green onion if using.
- Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning and mix into eggs.
- Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.)
- I like to take a fork and gently “stir” in each muffin cup to get the cheese evenly distributed in the egg.
- Bake for about 30 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
- Egg muffins will keep in the fridge for at least a week.
- To reheat, put on a small plate and microwave for 1-2 minutes. (Don’t microwave too long or they get rubbery!)
Notes
- If using whole chiles, remember to drain and cut them up before adding to muffin cups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 350mg