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Breakfast is often heralded as the most important meal of the day, and for good reason. It's an opportunity to fuel your body with nutritious food that will keep you energized and focused throughout the morning. Among the myriad of breakfast options, Cheesy Hatch Chili Egg Muffin Cups stand out as a delightful choice. This dish combines the savory goodness of eggs with the rich creaminess of cheese and the unique, mild heat of hatch green chilies, making for a satisfying and flavorful way to start your day or enjoy a mid-day snack.

Cheesy Hatch Chili Egg Muffin Cups

Start your day with a burst of flavor with these Cheesy Hatch Chili Egg Muffin Cups! Combining protein-packed eggs, creamy cheese, and the unique taste of hatch green chilies, these muffin cups are perfect for busy mornings or a quick snack. Easily prepared in advance, they can be customized with various toppings like avocado or cilantro. Enjoy them warm or cold for a nutritious meal that’s both satisfying and delicious!
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Ingredients
  

6 large eggs

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup canned hatch green chilies, drained and diced

1/2 cup diced bell pepper (any color)

1/2 cup chopped green onions

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Optional toppings: sliced avocado, chopped cilantro, or a dollop of sour cream

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray or line it with muffin liners for easy removal.

    Whisk the Eggs: In a large mixing bowl, crack the six eggs. Add a pinch of salt, pepper, garlic powder, and onion powder. Whisk the mixture until everything is well combined and slightly frothy.

      Add Cheese and Veggies: Carefully fold in the shredded cheddar cheese, Monterey Jack cheese, diced hatch green chilies, bell pepper, and green onions into the egg mixture. Ensure that the ingredients are evenly distributed.

        Pour into Muffin Tin: Using a ladle or measuring cup, evenly distribute the egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full to allow for rising.

          Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean.

            Cool: Once baked, remove the muffin tin from the oven and allow it to cool for 5 minutes. Then, gently run a knife around the edges of each muffin cup to loosen them before transferring them to a wire rack to cool completely.

              Serve: Serve the cheesy hatch chili egg muffin cups warm or at room temperature. Top with sliced avocado, fresh cilantro, or a dollop of sour cream for added flavor.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffin cups