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Easy Green Chile and Cheese Egg Muffins photo

Green Chile and Cheese Egg Muffins

Start your day right with these savory Green Chile and Cheese Egg Muffins, packed with flavor and protein!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 15 large eggs
  • 2 cans diced or whole green chiles 4 oz. size, drained
  • 3 cups Mexican Blend Cheese
  • 2 tsp. Spike Seasoning or your favorite seasoning blend
  • Salt to taste
  • Fresh ground black pepper to taste
  • 3/4 cup sliced green onion optional, for garnish

Equipment

  • Oven
  • Mixing bowl
  • Muffin Tin
  • Whisk
  • Measuring cups and spoons

Method
 

Method:
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin with cooking spray or line with muffin liners.
  3. In a large mixing bowl, crack all 15 eggs and whisk until fully combined and frothy.
  4. Add the Spike Seasoning, salt, and fresh ground black pepper to the eggs and mix well.
  5. Gently fold in the drained green chiles and 3 cups of Mexican Blend Cheese.
  6. Pour the egg mixture into each muffin cup, filling them about ¾ full.
  7. Bake for 20-25 minutes, or until the muffins are puffed and lightly golden on top.
  8. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Feel free to use fresh green chiles for a homemade touch.
  • Adjust the seasoning for your taste; add more spice if desired!
  • These muffins can be frozen for up to 3 months; reheat as needed.