Hatch Chile Egg Muffins

Hatch chile egg muffins boast 6g of protein per muffin and are a delicious meal prep friendly breakfast for any morning!

Course Breakfast

Cuisine American

Keyword Egg Muffins, Hatch Chile

Prep Time 10

Cook Time 25

Total Time 35

Servings egg muffins

Calories 63kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

6 large eggs
¾ cup liquid egg whites
½ cup cheddar cheese, shredded
¼ teaspoon salt
⅛ teaspoon pepper
¾ cup cherry tomatoes quartered
½ cup green onions, sliced
½ cup hatch chiles, diced
cooking spray

Optional Garnish

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 , ¾ cup liquid egg whites , ½ cup cheddar cheese, shredded, ¼ teaspoon salt, ⅛ teaspoon pepper
Divide cherry tomatoes, green onions, and chiles evenly in muffin cups. Pour egg batter into muffin cups, filling ¾ of the way full.
¾ cup cherry tomatoes, ½ cup green onions, sliced, ½ 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

Notes

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.

Nutrition