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Breakfast is often heralded as the most important meal of the day, providing the necessary fuel to kickstart our mornings and set the tone for the hours ahead. In our fast-paced world, the demand for convenient yet nutritious breakfast options has surged, leading many to seek out recipes that are not only easy to prepare but also packed with flavor and health benefits. Enter the Spicy Hatch Chili Baked Egg Muffins—a delightful blend of rich eggs, creamy cheese, and the vibrant kick of Hatch green chiles that make for a perfect morning dish.

Baked Egg Muffins with Hatch Chili

Start your day with the delicious Spicy Hatch Chili Baked Egg Muffins! These easy-to-make muffins combine rich eggs, creamy cheddar cheese, and the vibrant kick of Hatch green chiles for a flavorful breakfast or quick snack. They're perfect for meal prep and packed with protein, essential vitamins, and a unique blend of spices. Enjoy them warm or at room temperature, and make your mornings flavorful and nutritious with this delightful recipe!
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Ingredients
  

6 large eggs

1 cup milk

1 cup shredded cheddar cheese

1 cup diced cooked Hatch green chiles (fresh or canned, drained)

1/2 cup diced bell peppers (any color)

1/4 cup finely chopped green onions

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Cooking spray or olive oil (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Muffin Tin: Grease a muffin tin with cooking spray or a light coat of olive oil to prevent sticking.

      Whisk Eggs and Milk: In a large mixing bowl, whisk together the eggs and milk until well combined.

        Add Cheese and Veggies: Stir in the shredded cheddar cheese, diced Hatch chiles, diced bell peppers, and green onions. Add the garlic powder, onion powder, salt, and pepper, stirring until all ingredients are evenly distributed.

          Fill Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way full.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for 5 minutes. Gently run a knife around the edges of each muffin to help release them, then remove the muffins from the tin.

                Enjoy: Serve warm or at room temperature, and refrigerate any leftovers in an airtight container for up to 5 days.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins