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Hatch Chili & Cheddar Egg Muffins are a delightful fusion of flavors that transform a typical breakfast into a gourmet experience. These muffins serve as a versatile option, perfect for breakfast, snacks, or even light lunches. The star of this dish, Hatch green chilies, brings a distinct flavor that is both mildly spicy and richly savory. Their unique taste profile makes them a sought-after ingredient in a variety of cuisines, particularly in Southwestern cooking, where their vibrant flavor can elevate everything from salsas to casseroles.

Hatch Chili & Cheddar Egg Muffins

Discover the delicious fusion of flavors with Hatch Chili & Cheddar Egg Muffins! Perfect for breakfast, snacks, or light lunches, these muffins combine protein-packed eggs, rich cheddar cheese, and the unique taste of Hatch green chiles. Easy to make ahead, they offer a nutritious and flavorful option for any busy day. Enjoy the earthy sweetness of Hatch chiles and the wholesome goodness of a homemade meal with every bite. Simple to prepare and customize, they're sure to impress!
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

1 cup roasted Hatch green chilies, chopped (can be fresh or canned)

1/2 cup milk

1/2 cup diced onions

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Optional: Fresh cilantro or green onions for garnish

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by greasing it with cooking spray or olive oil, or opt for silicone muffin molds for effortless removal later.

    Sauté Onions: In a medium skillet heated over medium heat, add the olive oil and diced onions. Sauté for approximately 3-4 minutes, or until the onions become translucent and fragrant. Once done, remove from heat and let them cool slightly.

      Mix Eggs and Milk: In a large mixing bowl, crack the eggs and beat them thoroughly with a whisk. Add the milk and whisk again until the mixture is smooth and well combined.

        Add Seasonings and Cheese: To the egg mixture, stir in the garlic powder, ground cumin, salt, and black pepper, ensuring they are evenly distributed. Next, gently fold in the chopped Hatch green chilies and the sautéed onions. Finally, add the shredded cheddar cheese, mixing gently to combine all the ingredients.

          Fill Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters of the way full to allow for rising.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins should be puffed up and firmly set in the center when done. To check doneness, insert a toothpick into the center of one muffin; it should come out clean.

              Cool and Serve: After baking, allow the muffins to cool in the tin for about 5 minutes before gently removing them. These muffins can be enjoyed warm or served at room temperature. For an extra touch, garnish with freshly chopped cilantro or green onions just before serving.

                Storing: Should you have any leftovers, store them in the refrigerator for up to 4 days. They can be reheated in the microwave or enjoyed directly from the fridge!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins