Green Chile and Cheese Egg Muffins

If you’re in search of a deliciously satisfying breakfast that can be prepped ahead of time, look no further! These Green Chile and Cheese Egg Muffins are not only packed with flavor, but they’re also incredibly easy to whip up. With a delightful combination of creamy cheese, zesty green chiles, and the nutritional powerhouse of eggs, these muffins are perfect for busy mornings or a quick snack. Plus, they’re versatile enough to suit various tastes, which makes them a family favorite.

Why I Love This Recipe

What I absolutely adore about these Green Chile and Cheese Egg Muffins is their simplicity and the bold flavors they bring to the table. Each bite bursts with the warmth of the green chiles and the richness of the cheese, while the fluffy eggs create a satisfying texture. Whether you enjoy them fresh out of the oven or reheated throughout the week, these muffins are a wonderful way to start your day. They are a fantastic source of protein and can be customized to include your favorite veggies or spices.

Ingredient Notes

• 15 large eggs: The star of the show, providing protein and structure.
• 2 cans (4 oz. size) diced or whole green chiles: Adds a mild heat and a wonderful flavor. Make sure to drain them well.
• 3 cups Mexican Blend Cheese: A mix of cheeses like cheddar, Monterey Jack, and more, contributing creaminess and depth.
• 2 tsp. Spike Seasoning: This all-purpose seasoning blend introduces a punch of flavor. If you don’t have it, a mix of garlic powder, onion powder, and paprika works well.
• Salt and fresh ground black pepper: Essential for enhancing flavors. Adjust to your taste.
• 3/4 cup sliced green onion (optional): Adds a fresh, mild onion flavor. Feel free to omit if you’re not a fan.

Equipment at a Glance

• Large mixing bowl: For combining all your ingredients.
• Muffin tin: Essential for baking these delicious muffins.
• Whisk: To beat the eggs thoroughly.
• Measuring cups and spoons: For accurate ingredient measurements.
• Grease or muffin liners: To ensure easy removal of the muffins.

Green Chile and Cheese Egg Muffins Cooking Guide

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Grease a muffin tin with non-stick spray or line it with muffin liners. This step is crucial to prevent sticking and makes clean-up a breeze.

Step 3: Whisk the Eggs

In a large mixing bowl, crack all 15 eggs. Use a whisk to beat the eggs until they are well combined and fluffy. This airiness is key to achieving the perfect texture.

Step 4: Mix in the Ingredients

Add the drained green chiles, Mexican blend cheese, Spike seasoning, salt, and black pepper to the beaten eggs. If you’re using green onions, fold them in at this stage. Stir gently until everything is evenly mixed.

Step 5: Fill the Muffin Tin

Pour the egg mixture into each muffin cup, filling them about ¾ of the way full. This will allow the muffins to rise without overflowing.

Step 6: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

Step 7: Cool and Serve

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy them warm, or store them for later!

Swap Guide

• Cheese: Substitute with your favorite cheese or a dairy-free alternative for a different flavor profile.
• Green chiles: Try using jalapeños for a spicier kick or bell peppers for a milder taste.
• Spike seasoning: Create your own blend with garlic powder, onion powder, cayenne, and paprika.
• Vegetables: Feel free to add spinach, bell peppers, or zucchini to sneak in some extra veggies.

Avoid These Mistakes

• Don’t overfill the muffin cups, as the mixture will expand while baking.
• Ensure that the chiles are well-drained to prevent excess moisture in the muffins.
• Allow the muffins to cool slightly in the tin; removing them too soon may cause them to fall apart.
• Be careful not to overbake them; a toothpick should come out clean but not dry.

Leftovers & Meal Prep

These Green Chile and Cheese Egg Muffins are perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can be easily reheated in the microwave or oven, making them a fantastic grab-and-go option for busy mornings. You can also freeze them for up to 3 months; simply thaw overnight in the fridge before reheating.

Popular Questions

Can I use egg whites instead of whole eggs?

Yes! You can substitute whole eggs with egg whites. However, the muffins may be less rich and fluffy. Consider adding a bit of seasoning or extra cheese to enhance flavor.

What can I serve with these muffins?

These muffins pair beautifully with salsa, avocado slices, or a dollop of sour cream. You can also serve them alongside a fresh salad for a light meal.

Can I make these muffins ahead of time?

Absolutely! These muffins are perfect for meal prep. You can bake them in advance and store them in the fridge or freezer for quick breakfasts throughout the week.

Are these muffins gluten-free?

Yes, these Green Chile and Cheese Egg Muffins are naturally gluten-free, as they do not contain any flour or gluten-containing ingredients. Enjoy worry-free!

Let’s Eat

These Green Chile and Cheese Egg Muffins are a delightful way to start your day or to enjoy as a snack anytime. With their rich flavors and simple preparation, they are bound to become a staple in your kitchen. So gather your ingredients, and let’s get cooking! You won’t regret adding these to your breakfast rotation. Enjoy the deliciousness!