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!
Servings 12 egg muffins
Calories 63kcal
Equipment
Ingredients
- 6 large eggs
- ¾ cup liquid egg whites
- ½ cup cheddar cheese, shredded
- ¼ teaspoon salt
- ⅛ tsp pepper
- ¾ cup cherry tomatoes quartered
- ½ cup green onions, sliced
- ½ 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, 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
Nutrition
Calories: 63kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 161mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg