Green Chile And Cheese Egg Muffins Recipes

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



Green Chile and Cheese Egg Muffins (South Beach Diet Friendly) image

This recipe is from Kalyn's Kitchen food blog, which has lots of great South Beach diet recipes. I was looking for an easy, portable, protein-rich breakfast that was not too heavy with fat and this is it!

Provided by Raquel Grinnell

Categories     Breakfast

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 6

12 eggs
1 (4 ounce) can diced green chilies (or use half the can if you want them less spicy, but now I always use the whole can, be sure to use )
1 1/2 cups low-fat cheese, grated (I use Four Cheese Mexican Blend)
2 tablespoons half & half light cream (optional) or 2 tablespoons milk (optional)
1 teaspoon spike seasoning (optional, but recommended, f you don't have Spike use your favorite multi-purpose seasoning.)
salt & freshly ground black pepper

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!).

Nutrition Facts : Calories 102, Fat 5.9, SaturatedFat 2.3, Cholesterol 189.5, Sodium 283.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 10.4

GREEN CHILI CASSEROLE



Green Chili Casserole image

This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.

Provided by KGNEP

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 8

Number Of Ingredients 5

2 (7 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
⅓ cup milk
4 eggs, lightly beaten
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
  • Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g

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