Baked Egg Muffins with Hatch Chili

When it comes to making the perfect Hatch Chili Baked Egg Muffins, the technique you use to fold in the ingredients can significantly affect the final texture of your muffins. Proper folding is essential for achieving a light and fluffy muffin without deflating the egg mixture.

Looking for a healthy breakfast option that’s quick and delicious? Try Hatch Chili Baked Egg Muffins! Packed with protein and infused with the vibrant flavors of Hatch green chiles, these muffins are easy to prepare and perfect for busy mornings. Learn how to customize your muffins with a variety of veggies and cheeses, and get tips on storage and meal prepping. Enjoy a nutritious start to your day with this flavorful recipe—perfect for any time of the day!

Print Recipe Pin Recipe

Ingredients

8 large eggs

1 cup milk (or dairy alternative)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 cup diced Hatch green chiles (canned or fresh, roasted)

1/2 cup diced bell pepper (any color)

1/2 cup chopped green onions

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or silicone muffin liners for greasing

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). If you're using a standard muffin tin, grease it well with cooking spray or line it with silicone muffin liners.

Prepare the Egg Mixture: In a large mixing bowl, crack the 8 eggs and add 1 cup of milk. Whisk together until fully combined and slightly frothy.

Add Seasonings: Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure the seasonings are evenly distributed.

Incorporate Vegetables and Cheese: Fold in the diced Hatch green chiles, bell pepper, chopped green onions, and the shredded cheese. Make sure all ingredients are well mixed.

Fill the Muffin Tin: Pour the egg mixture evenly into the muffin tin, filling each muffin cup about 3/4 full. This allows the muffins to rise without overflowing.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool for about 5 minutes. Carefully run a knife around the edges to loosen them, then remove the muffins from the tin. Serve warm or allow to cool completely before storing.

Storage: These egg muffins can be kept in an airtight container in the refrigerator for up to 5 days. They also freeze well; individually wrap them in plastic wrap and store in a freezer bag for up to 2 months. Reheat in the microwave or oven before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins