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If you're looking to elevate your breakfast game or need a quick snack that packs a flavorful punch, look no further than Hatch Chili & Cheddar Egg Muffins. This delightful recipe marries the creamy richness of sharp cheddar cheese with the unique, smoky flavor of Hatch green chilies, resulting in a dish that's not only satisfying but also nutritious. As a versatile option that fits various dietary preferences, these muffins are perfect for meal prep, making them an ideal choice for busy mornings or on-the-go snacking.

Hatch Chili & Cheddar Egg Muffins

Discover the deliciousness of Hatch Chili & Cheddar Egg Muffins! This easy recipe pairs creamy sharp cheddar with the smoky flavor of Hatch green chilies, creating a satisfying and nutritious breakfast option. Perfect for meal prep, these muffins are great for busy mornings or as a savory snack throughout the day. With a simple mix of eggs, cheese, and spices, you can elevate your breakfast routine while enjoying a delightful taste experience. Try them today!
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

1 cup roasted Hatch green chilies, chopped (fresh or canned)

1/2 cup milk

1/2 cup diced onions

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Optional: Fresh cilantro or green onions for garnish

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with spray or olive oil, or use silicone muffin molds for easy removal.

    Sauté Onions: In a skillet over medium heat, add the olive oil and diced onions. Sauté until they are translucent, about 3-4 minutes. Remove from heat and let cool slightly.

      Mix Eggs and Milk: In a large mixing bowl, crack the eggs and whisk them until well beaten. Then, add the milk and continue to whisk until combined.

        Add Seasonings and Cheese: Stir in the garlic powder, cumin, salt, and black pepper into the egg mixture. Fold in the chopped Hatch green chilies and sautéed onions. Finally, add the shredded cheddar cheese, mixing everything until evenly distributed.

          Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are puffed and set in the center. A toothpick inserted should come out clean.

              Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before carefully removing them. They can be served warm or at room temperature. Optionally, garnish with fresh cilantro or green onions before serving.

                Storing: Leftovers can be stored in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins