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Welcome to a delightful culinary journey where we explore the flavors of Hatch chili baked egg muffins. These savory muffins are more than just a convenient breakfast option; they are a celebration of taste and nutrition that can easily become a favorite in your household. Combining eggs, cheese, and vibrant vegetables, these muffins offer a satisfying dish that caters to a variety of palates, making them suitable for breakfast, brunch, or even as a nutritious snack throughout the day.

Baked Egg Muffins with Hatch Chili

Dive into a flavorful adventure with Hatch chili baked egg muffins, the perfect blend of taste and nutrition. These savory muffins combine eggs, cheese, and vibrant vegetables, making them ideal for breakfast, brunch, or a nutritious snack. Discover the unique flavor of Hatch chilies and learn how to make this versatile dish with step-by-step instructions. Packed with essential nutrients, these muffins are sure to elevate your meals and impress your family. Try this easy recipe today!
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Ingredients
  

8 large eggs

1 cup milk (whole or buttermilk)

1 cup shredded cheese (cheddar, pepper jack, or your choice)

1 cup diced Hatch green chilies (roasted or fresh)

1/2 cup diced bell pepper (red, yellow, or orange)

1/2 cup diced onion

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or olive oil.

    Prepare the egg mixture: In a large mixing bowl, whisk together the eggs and milk until thoroughly combined. Season with salt, pepper, garlic powder, and ground cumin.

      Add the veggies: Fold in the diced Hatch green chilies, bell peppers, diced onions, and shredded cheese into the egg mixture. Mix everything gently to ensure even distribution.

        Fill the muffin tin: Pour the egg and vegetable 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 20-25 minutes, or until the egg muffins are set and slightly golden on the top. You can check for doneness by inserting a toothpick—if it comes out clean, they're done!

            Cool and serve: Once baked, remove the muffin tin from the oven and let them cool for a few minutes. Carefully run a knife around the edges to loosen and gently pop the muffins out.

              Garnish: If desired, garnish with fresh cilantro before serving.

                Enjoy: Serve warm as a delicious breakfast, brunch idea, or an easy grab-and-go snack throughout the week!

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 12 servings