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If you're searching for a delicious and nutritious breakfast option that tantalizes your taste buds and fuels your morning, look no further than Hatch Chili Baked Egg Muffins. This delightful fusion of flavors combines the richness of eggs with the vibrant taste of roasted Hatch chilis, resulting in a dish that's not only satisfying but also packed with essential nutrients. Perfect for busy mornings or as part of your meal prep routine, these muffins are incredibly easy to prepare, making them a go-to choice for anyone looking to start their day on a delicious note.

Baked Egg Muffins with Hatch Chili

Try a delicious start to your day with Hatch Chili Baked Egg Muffins! These easy-to-make muffins combine the richness of eggs with the vibrant flavors of roasted Hatch chilis, creating a nutritious breakfast option that's perfect for busy mornings. Packed with protein and essential vitamins, they're versatile enough to enjoy any time. Discover how to make these flavorful muffins and get tips for storage and serving that will elevate your breakfast experience!
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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: Begin by preheating your oven to 375°F (190°C). To prevent sticking, generously spray a standard muffin tin with olive oil spray or line them with silicone muffin liners for easy removal after baking.

    Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and add the milk. Use a whisk to thoroughly combine them until the mixture is smooth. Next, sprinkle in garlic powder, onion powder, and a pinch of salt and pepper, whisking again to incorporate the seasonings evenly.

      Add the Veggies and Cheese: Fold in the diced roasted Hatch chilis, finely chopped red bell pepper, sliced green onions, and shredded cheddar cheese into the egg mixture. Stir gently until all ingredients are well mixed and evenly distributed throughout the egg base.

        Fill the Muffin Tin: Carefully pour the egg and veggie mixture into each muffin cup, filling them approximately 3/4 full. This allows a little space for the muffins to rise without overflowing.

          Bake: Once filled, place the muffin tin into the preheated oven. Bake for 20-25 minutes, or until the muffins have puffed up and the tops are lightly golden brown.

            Check for Doneness: To ensure your muffins are fully cooked, insert a toothpick or a fork into the center of one muffin. It should come out clean, indicating that the eggs are set and cooked through.

              Cool and Serve: After baking, remove the muffin tin from the oven and let it cool for about 5 minutes. Then, gently transfer the muffins to a wire rack. These can be enjoyed warm or allowed to cool to room temperature.

                Store Leftovers: To keep any leftovers fresh, place them in an airtight container and store in the refrigerator for up to one week. When ready to eat, simply reheat them in the microwave for a quick and delicious breakfast.

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

                    - Presentation Suggestions: For an appealing presentation, serve the muffins on a colorful platter and garnish with additional sliced green onions or a sprinkle of paprika for a touch of color.