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Green Chile and Cheese Egg Muffins

These Green Chile and Cheese Egg Muffins are a deliciously satisfying breakfast packed with flavor and perfect for busy mornings!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Gluten-Free, Meal Prep
Servings: 12 servings

Ingredients

  • 15 large eggs
  • 2 cans (4 oz. size) diced or whole green chiles drained well
  • 3 cups Mexican Blend Cheese
  • 2 tsp. Spike Seasoning or a mix of garlic powder, onion powder, and paprika
  • Salt to taste
  • Fresh ground black pepper to taste
  • 3/4 cup sliced green onion optional

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease a muffin tin with non-stick spray or line it with muffin liners.
  • In a large mixing bowl, crack all 15 eggs and whisk until well combined and fluffy.
  • Add the drained green chiles, Mexican blend cheese, Spike seasoning, salt, and black pepper to the beaten eggs. If using green onions, fold them in. Stir gently until mixed.
  • Pour the egg mixture into each muffin cup, filling them about ¾ of the way full.
  • Bake for 20-25 minutes, or until the egg is set and tops are lightly golden.
  • Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Large Mixing Bowl
  • Muffin Tin
  • Whisk
  • Measuring cups and spoons
  • Grease or muffin liners

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • These muffins can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
  • Feel free to customize with different vegetables or spices.