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Green Chile and Cheese Egg Muffins

Green Chile and Cheese Egg Muffins
  • Category

    Breakfast

  • Cusine

    American

What do you need?
How to make?

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

Directions

Preheat oven to 375F/190C. Spray silicone baking cups with nonstick spray. Drain green chiles and cut them up if you’re using whole chiles. In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using. Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning and mix into eggs. Pour egg mixture over cheese so each muffin cup is full. I like to take a fork and gently “stir” in each muffin cup to get the cheese evenly distributed in the egg. Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown.   Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes.   .