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In recent years, baked egg muffins have surged in popularity as a go-to breakfast option for those seeking both convenience and nutrition. These portable bites are not only easy to prepare but also offer a versatile canvas for a variety of flavors and ingredients. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, baked egg muffins can be customized to suit any palate, making them a favorite among busy families and health-conscious individuals alike.

Baked Egg Muffins with Hatch Chili

Discover the perfect breakfast solution with Hatch Chili Baked Egg Muffins! These versatile and nutritious bites are not only easy to make but also packed with flavor. The addition of Hatch chilis brings a delightful kick, along with health benefits like vitamins A and C. Follow our comprehensive recipe and step-by-step guide to create a delicious breakfast that everyone will love. Ideal for busy mornings or leisurely brunches, these muffins are sure to impress!
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Ingredients
  

6 large eggs

1 cup milk (whole or reduced-fat)

1 cup shredded cheddar cheese

1 cup diced roasted Hatch chilis (fresh or canned)

1 medium red bell pepper, finely chopped

1/2 cup green onions, sliced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Olive oil spray (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil spray or use silicone muffin liners for easy removal.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add in garlic powder, onion powder, salt, and pepper, mixing until seasoned to taste.

      Add the Veggies: Stir in the diced roasted Hatch chilis, red bell pepper, green onions, and shredded cheddar cheese till evenly distributed.

        Fill the Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each well about 3/4 full. Leave a little room at the top for the muffins to rise.

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

            Check for Doneness: Insert a toothpick into the center of one muffin; it should come out clean if they are fully cooked.

              Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

                Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to a week. Reheat in the microwave for a quick breakfast.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 12