Summer Fruit It is summer and I have been enjoying all the fruit! I have been loving the watermelon, peaches, berries, and mangoes. My friend Sara gave me great inspiration for this Watermelon Mint Refresher. I have been making some form of it almost every …
Breakfast Egg Muffins
I have been making these breakfast egg muffins for many years now. The best thing about these portable muffins is that you can get creative and put whatever you want in them. The first breakfast egg muffin recipe I posted was Spinach and Goat Cheese. On that blog post, you can see some different flavor options and more information about cooking them.
Hatch Green Chile
We collect Hatch green chiles from Hatch, New Mexico when they are in season. I happened to have a bag of frozen green chile in the freezer that I thawed and cooked with everything this week. Ever since I put green chile in our scrambled eggs, Brad won’t eat them plain. He is all about that green chile, which I love!
Something important to note about making these egg muffins is texture. Think about the texture and consistency of the item you are putting in your egg muffins. For instance, when putting bacon in your egg muffins, be sure to cook the bacon until it is crispy. Putting in chewy or par-cooked bacon will result in a chewy texture. When using crispy bacon, it is easier to tell that it is bacon rather than some weird chewy substance.
Silicone muffin cups are a life saver for this recipe. If not using these, be sure to coat your muffin tins very well with vegetable oil spray (I use coconut oil spray). If not, you may have a difficult time getting the eggs out cleanly. Another tip is to put your greens, such as spinach or cilantro, at the bottom of the muffin tin and pour the eggs over them. This will help prevent the greens from burning in the oven. You can use the individual silicone muffin cups, or a sheet of them. If you use the sheet, just be sure to keep a baking sheet underneath to get them in and out of the oven easily.
The egg muffins will rise and puff up in the oven. Don’t worry, they will deflate quickly when you pull them out of the oven. This is why it is important to only fill the muffin tins 3/4 full with your egg mixture. For more information and tips on cooking the perfect breakfast egg muffins, check out my original blog post: Spinach & Goat Cheese Breakfast Egg Muffins.
Hatch Green Chile & Bacon Breakfast Egg Muffins
- 1/4 Cup Cilantro
- 4 Slices Bacon cooked and chopped
- 10 Eggs
- 1/2 Cup Hatch Green Chile diced
- 1/2 Cup Cheddar Cheese shredded
- Pinch Salt and Pepper
- Preheat oven to 375.
- Whisk eggs, green chile, and salt and pepper in a large bowl.
- Chop cilantro and divide evenly between 12 muffin tins, or 12 silicone baking cups.
- With a ladle or liquid measuring cup, fill each muffin tin 3/4 full with the egg mixture.
- Divide cooked bacon and cheddar cheese evenly between egg cups.
- Bake at 375 for 20-25 minutes.
Breakfast Egg Muffins My Favorite Weekday Breakfast One of my favorite weekday breakfasts is breakfast egg muffins. Egg bites, egg muffins, egg cups, mini frittatas, what ever you want to call them. They are easy to make, you can be as creative as you want, …