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Breakfast is often hailed as the most important meal of the day, and for good reason. It provides the essential fuel needed to kickstart our metabolism and energize our bodies for the day ahead. A nutritious breakfast can improve cognitive function, enhance mood, and help maintain a healthy weight. As busy lifestyles often make it challenging to prepare a wholesome meal in the morning, breakfast casserole cups present a convenient and delicious solution. Among the myriad of options, the Spicy Hatch Chili Breakfast Casserole Cups stand out for their distinctive flavors and adaptability, making them a favorite for many.

Hatch Chili Breakfast Casserole Cups

Start your day with a burst of flavor with Spicy Hatch Chili Breakfast Casserole Cups! These delicious, portable breakfast options combine eggs, cheese, and the vibrant taste of Hatch green chilies for a nutritious meal that can be customized to suit any dietary preference. Perfect for meal prepping, these cups are easy to make and ideal for busy mornings. Try them for a satisfying start to your day, and enjoy the comfort of homemade goodness!
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Ingredients
  

8 large eggs

1 cup milk (or plant-based milk)

1 cup shredded cheddar cheese

1 cup cooked and crumbled breakfast sausage (or plant-based sausage)

1 cup diced Hatch green chilies (fresh or canned)

1/2 cup diced onion

1/2 cup diced bell pepper (any color)

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Cooking spray or oil for greasing muffin tin

Fresh cilantro, chopped (for garnish)

Sliced avocado (optional, for serving)

Instructions
 

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a standard muffin tin with cooking spray or a light coat of oil to prevent sticking.

    Sauté Vegetables: In a skillet over medium heat, add a drizzle of oil and sauté the diced onion and bell pepper until soft (about 5 minutes). Add the diced Hatch chilies and cook for an additional 2 minutes. Remove from heat and let cool slightly.

      Mix Eggs: In a large mixing bowl, whisk together the eggs, milk, garlic powder, cumin, smoked paprika, and a generous pinch of salt and pepper until fully combined.

        Combine Ingredients: Stir in the cooked sausage, sautéed vegetables, and half of the shredded cheddar cheese into the egg mixture.

          Fill Muffin Tin: Evenly distribute the egg mixture into each muffin tin cup, filling them about 3/4 full. Top each cup with the remaining cheddar cheese.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are golden brown.

              Cool and Serve: Allow the casserole cups to cool for a few minutes before gently running a knife around the edges to release them from the tin. Garnish with chopped cilantro and serve warm. You can also add sliced avocado on the side for an additional creamy texture!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffin cups