Green Chile and Cheese Egg Muffins
Baked egg muffins with green chiles, Mexican cheese, and green onion are savory, portable, and easy to reheat.
Prep 15 min · Cook 35 min · Total 50 min · Makes 12 egg muffins
Ingredients
- 15 eggs
- 2 cans diced or whole green chiles, drained
- 3 cups Mexican Blend Cheese
- 2 tsp. Spike Seasoning
- Salt and fresh ground black pepper to taste
- 3/4 cup sliced green onion, optional
Directions
- Heat the oven to 375F/190C. Coat silicone baking cups with nonstick spray. Drain the green chiles, and if you are starting with whole chiles, chop them.
- Divide the grated cheese among the muffin cups, then add diced green chile to each one, along with sliced green onion if you are using it.
- Whisk the eggs until the whites and yolks are completely blended. Stir the Spike Seasoning into the eggs.
- Pour the egg mixture over the cheese, filling every muffin cup. This usually works best in 2 passes, since the eggs settle down around the cheese. Use a fork to lightly move the mixture around in each cup so the cheese is spread through the eggs.
- Bake at 375 for about 35 minutes, until the muffins have puffed and the tops are beginning to brown. Start checking them and turn the pan after 25 minutes.
- Store the egg muffins in the fridge for at least a week. Warm one on a small plate in the microwave for 1-2 minutes, but do not overdo it or the texture can turn rubbery.