Hatch Chili Egg Scramble Cups

In the fast-paced world we live in, finding nutritious and delicious breakfast options can be a challenge. Enter Spicy Hatch Chili Egg Scramble Cups—an innovative breakfast solution that checks all the boxes for taste, convenience, and versatility. These delightful egg cups not only make for a satisfying meal but also cater to various dietary preferences, making them a go-to choice for anyone looking to start their day on the right foot.

Start your day with a flavor-packed breakfast by making Spicy Hatch Chili Egg Scramble Cups! These versatile egg cups are not only quick to prepare but also cater to various dietary preferences. Enjoy the unique taste of Hatch green chilies, packed with vitamins and antioxidants, combined with a mix of nutritious veggies, creamy cheese, and hearty eggs. Perfect for meal prep, they can be made ahead, refrigerated, or even frozen for convenient reheating. Give your breakfast routine a delicious and healthy upgrade!

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Ingredients

6 large eggs

1/2 cup milk (or your choice of non-dairy milk)

1 cup roasted Hatch green chilies, chopped

1/2 cup diced onion

1/2 cup diced bell pepper (any color)

1/2 cup shredded cheese (cheddar or pepper jack recommended)

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooking spray or oil for greasing muffin tin

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or oil.

Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully combined. Add the ground cumin, garlic powder, salt, and pepper. Mix well.

Add the Vegetables and Chilies: Gently fold in the chopped Hatch chilies, diced onion, diced bell pepper, and shredded cheese until evenly distributed in the egg mixture.

Pour into Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way full. This will allow room for rising without spilling over.

Bake: Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until the egg cups are fully set and golden on top. A toothpick inserted into the center should come out clean.

Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Carefully use a fork or knife to pop out the egg scramble cups, and garnish with freshly chopped cilantro before serving.

Enjoy: Serve warm, and enjoy your delicious and nutritious Hatch Chili Egg Scramble Cups!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 servings