A protein packed egg breakfast with diced green chiles and cheese.
I think the importance of protein at meals has become more accepted in the past few years. Egg bites, also called egg muffins, are an easy make ahead breakfast option. These were a favorite of mine during the years I worked outside of the house. Making them at home is much cheaper than the ones you will find in the frozen aisle or purchase at the store.
Jump to:
Using canned hatch chiles saves you time from chopping fresh vegetables and it's something many people have in their pantry. Feel free to stir in other leftover vegetables or meats to this recipe.
Ingredients
With just a few ingredients you can prep this budget-friendly breakfast for the week.
- Eggs
- Milk or Half and half
- Salt and black pepper
- Diced Green Chiles - a 4 oz. can drained.
- Shredded Cheddar Cheese
Recipe Tips
- Generously spray muffins tins with non-stick spray or oil as eggs like to stick.
- Cook until eggs are set or internal temperature reaches 160F.
- You can also use a combination of eggs and egg whites for this recipe.
- Freezes well. Reheat in the microwave for ~1 minute.
More protein packed breakfast options you may enjoy:
📖 Recipe
Green Chile Egg Muffins
Ingredients
- 8 whole eggs
- ¼ cup milk or half and half
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 - 4 oz. can Hatch Green Chiles, chopped and drained
- ½ c. cheddar cheese shredded
Instructions
- In a mixing bowl, whisk together eggs, milk, salt and pepper. Fold in diced green chiles and shredded cheese.
- Generously spray a muffin tin pan with non-stick spray. Fill muffins tins ~⅔ full.
- Bake in preheated oven at 350F for 15-18 minutes or until eggs are set.
Nutrition
Prepare these egg muffins the night before and have a hot breakfast ready in less than 30 seconds in the morning!
Alaine
Recipe originally published May 2014. Updated July 2024 with new pictures and text.
Leave a Reply