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To create the perfect Hatch Chili Egg & Cheese Breakfast Cups, it all starts with the eggs. Whisking the eggs properly is crucial for achieving a fluffy texture. Begin by cracking your eggs into a large mixing bowl. For this recipe, you'll need six large eggs. Using a whisk or electric mixer, beat the eggs until the yolks and whites are fully combined. Aim for a frothy consistency, which indicates that you've incorporated enough air. This step not only helps the breakfast cups rise but also contributes to a light and airy texture when baked.

Hatch Chili Egg & Cheese Breakfast Cups

Discover a delicious and convenient way to elevate your breakfast with Hatch Chili Egg & Cheese Breakfast Cups. Made with flavorful Hatch green chiles, eggs, sharp cheddar cheese, and colorful veggies, these cups are as nutritious as they are satisfying. Perfect for meal prep, you can enjoy them warm or cold, making your busy mornings easier without sacrificing taste. Customize them to your liking and create a fulfilling start to your day. Give this simple recipe a try!
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

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

1/2 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Cooking spray or olive oil, for greasing the muffin tin

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a muffin tin with cooking spray or a light coat of olive oil to prevent sticking.

    Prepare the Veggies: In a medium bowl, combine the diced roasted Hatch green chiles, bell pepper, and onion. Set aside.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, smoked paprika, salt, and pepper until everything is well combined and the mixture is slightly frothy.

        Add Cheese and Veggies: Fold in the shredded cheddar cheese and the prepared veggie mixture into the egg blend. Mix until all ingredients are evenly distributed.

          Fill Muffin Cups: Pour the egg mixture into the greased muffin tin, filling each cup about 3/4 full to allow for rising during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and slightly golden on top.

              Cool and Serve: Allow the breakfast cups to cool slightly for a couple of minutes before gently removing them from the muffin tin using a fork or spatula. Garnish with fresh cilantro, if desired.

                Enjoy: Serve warm or at room temperature. These cups can be stored in the refrigerator for up to 4 days or frozen for more extended storage.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings