Green Chile And Cheese Egg Muffins Recipes

GREEN CHILE AND CHEESE EGG MUFFINS

Steps:

• Preheat oven to 375F/190C.
• Spray silicone baking cups with nonstick spray.
• Drain green chiles (affiliate link) and cut them up if you're using whole chiles.
• In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
• Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning (affiliate link) and mix into eggs.
• Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.)
• I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
• Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
• Egg muffins will keep in the fridge for at least a week.
• To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!)

GREEN CHILE AND CHEESE EGG MUFFINS (SOUTH BEACH DIET FRIENDLY)

Steps:

• Preheat oven to 375F/190°C
• Spray silicone muffin pans or individual silicone baking cups with nonstick spray. (You can also use 2 paper muffin liners sprayed with non-stick spray but the silicone pan or muffin cups work much better.) In each muffin cup put a very generous pinch of grated cheese. The muffin cup should be about 2/3 full of cheese before you put the egg inches.
• Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs.
• Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
• Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.).
• Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!).

CHEESY CHILE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
• Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
• Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.

GREEN CHILI MUFFINS

Steps:

• In a small mixing bowl, stir together flour, sugar, baking powder and salt.
• In another mixing bowl, stir eggs slightly with a spatula; stir in milk, melted butter or margarine, and green peppers.
• Add flour mixture all at once to egg mixture. Stir just until moistened (the batter will be lumpy).
• Lighly grease muffin cups; fill two-thirds full.
• Bake in 400 degrees F oven. for 20 to 25 minutes or until golden.
• Remove from pan.
• Serve warm or cool on a wire rack.
• To transport, wrap in foil; reheat in foil over campfire or in a 350 degrees oven.
• Makes 10 to 12.