Hatch chile egg muffins boast 6g of protein per muffin and are a delicious meal prep-friendly breakfast for any morning! #Sponsored #AD
This post has been sponsored by Fry’s Food Stores; as always, all opinions and thoughts are my own.
Guess what! It’s Hatch Chile season!
Hatch Chile season runs mid-July through mid-September in Arizona. Last year, the season was cut short, so Hatch Chiles were only available for one month! We’re hoping for a whole two months this year, but for Arizona residents, you’ll want to head to your local Fry’s Food Store to grab some now! And for a bonus, 11 stores across Arizona will be holding roastings! Check with your local Fry’s to find a roasting near you. Roastings only take a minute to a minute and a half. And you can freeze your roasted Hatch Chiles for up to a year!
What makes Hatch Chile’s so special? They are grown in the Hatch Valley of New Mexico, once a floodplain for the Rio Grande Valley, which is now a nutrient-rich soil that makes a fantastic, flavorful chile! Hatch Chiles come in mild, medium, and hot spicy levels, so they are for everyone who loves flavor at any spice level!
I love Hatch Chiles in just about everything from dips to grilled cheese, burgers, and more. But for my recipe, I thought I’d include some spice into a meal-prep-friendly breakfast! These egg muffins are SO easy to make and pack six grams of protein per muffin! Let me know if you try them!
How to Make Hatch Chile Egg Muffins
*This is a visual how to section, full recipe card is below.
You guys this recipe is so easy! You can use any flavor of Hatch Chile and roasted or unroasted hatch chiles!
Whisk your eggs, egg whites, cheese, salt and pepper. Add veggies to the prepared (oil-sprayed) muffin tin, then pour your eggs over them. Eggs will blow up during cooking but then shrink back down as they cool.
Ingredient Swaps and Substitutions
This recipe is vegetarian, low-carb, and gluten-free. See swaps and substitutions below for ideas.
- Eggs – Do not omit or substitute.
- Liquid Egg Whites – Feel free to substitute with six whole eggs.
- Cheddar Cheese – Feel free to omit for dairy-free, use dairy-free cheese, or substitute something like bacon or sausage! You can also substitute another type of cheese, like shredded pepper-jack, which would be yummy!
- Salt – feel free to adjust!
- Pepper – feel free to adjust.
- Cherry Tomatoes – feel free to swap. Omit or adjust. Just keep in mind if you omit without subbing another veggie, your egg muffins may be smaller.
- Green Onions – omit, swap, or adjust is fine!
- Hatch Chiles – use the preferred spice level of hatch chiles, roasted or unroasted!
How to Freeze and Store
To Store: Let cool completely store in the refrigerator for up to 5 days. Reheat in the microwave to 165F.
To freeze: Let cool completely and freeze in a freezer-safe container. Reheat in the microwave to 165F. It can also defrost in the refrigerator overnight and reheat to 165F.
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Hatch Chile Egg Muffins
Equipment
Ingredients
- 6 large eggs
- 3/4 cup liquid egg whites
- 1/2 cup cheddar cheese, shredded
- 1/4 tsp salt
- 1/8 tsp pepper
- 3/4 cup cherry tomatoes quartered
- 1/2 cup green onions, sliced
- 1/2 cup hatch chiles, diced
- cooking spray
Optional Garnish
- cotija cheese
- cilantro
- guacamole
- sour cream
- salsa
Instructions
- Preheat oven to 375F and liberally spray a muffin tray with cooking spray.cooking spray
- Whisk eggs, egg whites, salt, pepper, and cheese together.6 large eggs, 3/4 cup liquid egg whites, 1/2 cup cheddar cheese, shredded, 1/4 tsp salt, 1/8 tsp pepper
- Divide cherry tomatoes, green onions, and chiles evenly in muffin cups. Pour egg batter into muffin cups, filling 3/4 of the way full.3/4 cup cherry tomatoes, 1/2 cup green onions, sliced, 1/2 cup hatch chiles, diced
- Bake in the oven for 24-28 minutes until the eggs are set. They will blow up and then deflate down when removed from heat. Serve with salsa, guac, sour cream, cilantro, green onions, and/or cotija cheese. Or just eat them plain!cotija cheese, cilantro, guacamole, sour cream, salsa
Nutrition
Sounds delicious! Being from Iowa, what hot pepper would suggest as a swap for Hatch? Thanks from a longtime follower of your blog.
Aww thank you for following! I love that! Honestly it’s totally preference. You could do serranos or jalapeños. I think jalapeños would be delicious. But, if you like heat, serranos would be good too!