Description
Delicious and easy-to-make egg muffins loaded with green chiles and cheese. Perfect for breakfast or meal prep!
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 375 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
- Spike Seasoning is used for added flavor. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 180mg