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The success of any recipe lies in its ingredients, and the Cheesy Hatch Chili Egg Muffin Cups are no exception. Each component plays a vital role in delivering a delicious and nutritious breakfast option that caters to a variety of tastes and dietary preferences. Let’s dive into the key components of this delightful dish.

Cheesy Hatch Chili Egg Muffin Cups

Kickstart your morning with Cheesy Hatch Chili Egg Muffin Cups! These flavorful bites combine protein-packed eggs, sharp cheddar cheese, and the distinctive taste of Hatch green chilies for a delightful breakfast experience. Easy to make and perfect for meal prep, they're a nutritious way to add veggies to your morning routine. Explore tips for customization and serving suggestions to make these muffin cups a staple in your breakfast lineup. Enjoy a delicious start to your day!
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Ingredients
  

6 large eggs

1 cup shredded cheddar cheese

1/2 cup diced Hatch green chilies (fresh or canned)

1/2 cup diced bell pepper (any color)

1/4 cup finely chopped onion

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

Cooking spray or olive oil for greasing the muffin tin

Fresh chopped cilantro (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil to prevent sticking.

    Combine Ingredients: In a large mixing bowl, crack the eggs and whisk them together until well combined. Stir in the shredded cheddar cheese, diced Hatch green chilies, diced bell pepper, chopped onion, garlic powder, paprika, salt, and pepper. Mix until everything is evenly distributed.

      Pour Mixture into Muffin Tin: Carefully pour the egg mixture into the greased muffin cups, filling each cup about 3/4 full to allow for expansion as they cook.

        Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top. You can check doneness by inserting a toothpick into the center; it should come out clean.

          Cool and Remove: Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Gently run a knife around the edges of the muffin cups to help loosen them, then carefully remove the egg muffins.

            Garnish and Serve: If desired, garnish with freshly chopped cilantro before serving. These cheesy Hatch chili egg muffin cups can be enjoyed warm, or you can store them in the refrigerator for an easy breakfast option throughout the week.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 12 muffin cups