Wednesday, May 04, 2011

Recipe for Green Chile and Cheese Egg Muffins

These Green Chile and Cheese Egg Muffins are a great make-ahead breakfast.

(This recipe was revisited, added to Recipe Favorites, and updated with new photos and better instructions in May 2011.)  One thing that can be frustrating about food blogging is that you're always thinking about new recipe ideas, and sometimes old favorite recipes can be neglected in the menu rotation.  That's why it's remarkable that I've made these Green Chile and Cheese Egg Muffins at least once a month since I first posted the recipe back in 2006.  There have been a lot of different Egg Muffins on the menu during that time, but I come back often to this favorite version which uses ingredients I nearly always have in the house.

I have changed a few things through the years.  I used to use only half a 4 oz. can of diced green chiles in this recipe, and now I make them just slightly more spicy with a full can.  Also now I rarely add the milk or half and half used in the original recipe.  But the biggest change of all is using individual silicone muffin cups to cook the egg muffins in.  I started making egg muffins using two paper muffin liners sprayed with non-stick spray, graduated to silicone muffin pans, and now I'm completely sold on the individual silicone baking cups; I have them in two sizes, but for egg muffins I like the 3 inch size shown in these photos.  (I discovered the individual silicone muffin cups when Nicole at Pinch My Salt made her version of my egg muffins.  Thanks Nicole for that tip!)

This is another recipe where the original photo really needed to be updated.  I took the new photos on one of those cloudy spring days in Utah, but even if they're a little dark I hope you can tell how tasty these Green Chile and Cheese Egg Muffins are!  And scroll down after the step-by-step photos if you want to see the original photo from 2006.

Spray the silicone muffin cups with non-stick spray; then put a generous pinch of low-fat cheese blend in each muffin cup.  (I used Four Cheese Blend from Costco which has 9 grams of fat in 1/3 cup cheese.)

As mentioned, I made these for years with 1/2 can diced green chiles, but now I use the whole can.

Using a large 4 cup glass measuring cup to mix the eggs, green chiles, and seasonings makes it easy to pour it into the muffin cups.

I fill the muffin cups with the egg mixture, stir with a fork to mix it with the cheese, and then top off each cup after the egg has run down into the cheese.

Here's how this batch of egg muffins looked when I took them out of the oven.  They don't always rise evenly, but I don't care because they always taste fantastic!

I love to start out the week with a batch of these in the fridge for breakfasts all week.  I put two on a small plate and microwave 1-2 minutes, just long enough to heat through.

And as promised, here is the one-and-only photo from the original post back in 2006!


Green Chile and Cheese Egg Muffins
(Makes 12 egg muffins, recipe created by Kalyn.)

12 eggs
one 4 oz. can diced green chiles (or use half the can if you want them less spicy, but now I always use the whole can; be sure to use Anaheim chiles, not jalapenos)
about 1 1/2  cups grated low-fat cheese (I use Four Cheese Mexican Blend)
2 T half and half, or milk (optional, now I rarely use this)
1 tsp. Spike Seasoning (optional, but recommended; f you don't have Spike use your favorite multi-purpose seasoning.)
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C.  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 in.

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!)


South Beach Suggestions:  
Since cheese is one of the main ingredients in these, it's important to use low-fat cheese if you're making them for the South Beach Diet.  You can see other ideas for Egg Muffins, including some vegetarian ones in my post about Egg Muffins Revisited Again.

More Ideas for Egg Muffins from Kalyn and Other Bloggers:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Egg Muffins Revisited Again from Kalyn's Kitchen
Saturday Morning Egg Muffin Melts from Kalyn's Kitchen
Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar from Kalyn's Kitchen (these muffins have some flour and almond meal)
Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta from Kalyn's Kitchen (these muffins have some flour and almond meal)
Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa from Kalyn's Kitchen
Southwest Style Egg Muffins from Pinch My Salt
Spinach and Cheese Egg Muffins from Live to Eat
Green Chile, Cheese, and Egg Breakfast or Lunch Muffins from The Perfect Pantry
Broccoli, Cheddar, and Sausage Egg Muffin Pull-Aparts from Picky Palate
Mini Egg Muffins from Green Lite Bites
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

26 comments:

  1. Kalyn, thank you for all your wonderful posts through 2005. I wish you all the things you wish for yourself - and then some!!!

    Looking forward to what you have to share with us in 2006.

    P.S. - the muffins sound like a perfect way to start the year.

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  2. Kaylin, I am soooo looking forward to making these muffins, and variations. One of my favorite breakfast combinations is eggs, sausage and cheese, with a tiny bit of mustard mixed in for flavor, but I usually have it in a strata. Your recipe will let me make the flavors, without the bread. Thanks!!!! I'll let you know how the first batch turns out. Asparagus and swiss? Mushroom and swiss? The variations are endless. I bet you could take the original recipe with the green chilies and top with a bit of salsa or my ranchero sauce to have a chile rellenos flavor!

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  3. I very much enjoyed your first two posts of this year, Kalyn. Between you at Elise at Simply Recipes, I should find some very healthful and delicious recipes here this month especially! Thanks and I will be back. Maybe I can get on the band wagon and contribute a few low carb ideas myself. I can't wait to try your muffins!

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  4. My I have your permission to put your "muffin" recipe in my blog today? Credit to you, of course!

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  5. The egg muffins are delicious, I am sure they are gonna make an entry to my list of must try's :)

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  6. My MIL makes a dish very similar to this except I know there's cottage cheese involved. If my Mom didn't have a 'thing' for artichokes, I'd def be making these Sun !

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  7. Mary, I do think that cottage cheese might be good in these, maybe with a little less cheese!

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  8. These sound wonderful. Ever since parents moved to AZ I've developed a rekindled love of green chiles. Love your silicone baking cups - they're so pretty!

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  9. These look as delicious now as when first published! I love the muffin cups!

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  10. Wow, what a great recipe, Kalyn! These are definitely going on the menu for our belated Cinco de Mayo meeting later this month. :-) I often say that about your great recipes and then don't get to do it, but I will this time!

    Shirley

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  11. I just made these and loved them! Thanks for the great recipe.

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  12. Kathy, I just love the silicone baking cups. So handy!

    Maris, thanks.

    Shirley I didn't even think about this being good for Cinco de Mayo when I posted it, but great idea!

    Kara, thanks; glad you like them!

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  13. What a fun blend of mother's day brunch type food with a Cinco de Mayo punch! Plus I love anything with green chile, maybe that's the Texas in me.

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  14. Becky, it didn't even occur to me that I was posting this right before Cinco de Mayo, but you're not the only one who thought of that! Yaay for green chiles!

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  15. I'm a HUGE fan of Kalyn's egg muffins, and I can't wait to try this new version! I wanted to share one tip I've discovered for those of us who don't have the silicone baking cups: once on a whim I grabbed "If You Care" brand large unbleached baking cups ( link to one website I found them on: http://tinyurl.com/3b8axec ). These cups work SO well with egg muffins for some reason. Other cups I've tried stick to the muffin and tear the sides. With these unbleached ones, the muffins simply lift away, and the edges are entact. I love the egg muffins so much I just thought I had to share.

    Thanks Kalyn!

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  16. You have saved me once again, Kalyn! I have to make an egg breakfast dish for 200 people next Saturday - and these look perfect!

    Can I make them the day before, refrigerate them and then reheat before serving them?

    Donna

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  17. Donna, that will work. I usually reheat in the microwave, but for that many I might undercook them a little and reheat in the oven.

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  18. I like these even better than the ham/veg/cheese version I was making! The second time I made them I threw in a some fresh spinach I had left, so I didn't have to add a veg:-)

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  19. Val I love the sound of spinach added to this!

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  20. These were awesome!!

    http://happinessis5ive.blogspot.com/2011/06/green-chile-cheese-egg-muffins.html

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  21. These would be good with low-fat Laughing Cow cheese too, perhaps onion or garlic flavor. Or the tomato flavor. Or really any flavor. :)

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  22. Ashlie, I love the idea of using Laughing Cow in these!

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  23. found these on pinterest they sound yummy

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  24. Can these be frozen and pulled out throughout the month?

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  25. Abbey, I have frozen them, but they're much better when they've just been refrigerated.

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