These Green Chile and Cheese Egg Muffins are a great make-ahead breakfast, and even when the vegetable crisper is empty I usually have ingredients for these in the house. And this tasty egg muffins variation is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet Phase One. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
(I’m spotlighting some of my favorite low-carb recipes along with the new ones for the first few weeks of January, and these Green Chile and Cheese Egg Muffins use ingredients I almost always have in the house!)
There have been a lot of different Grab-and-Go Egg Muffins on the menu since I first made a recipe like this clear back in 2006, but these Green Chile and Cheese Egg Muffins are a version I make over and over again.
Partly it’s because I just love green chiles and cheese, but another reason these are such a repeater at my house is that even when my fridge or veggie crisper is a bit bare, I nearly always have the canned green chiles, grated cheese, and eggs to make these. (And we’ve been talking about Five Ingredients or Less Recipes lately, and this is another favorite that fits in that category.)
And these days I like them spicy! I used to use only half a 4 oz. can of diced green chiles in this recipe, and now I make them spicier with a full can, and these days I buy whole green chiles in a can and cut them up myself. The photo for this favorite egg muffin variation were looking a bit shabby, so recently when I made them I took some new photos; hope you enjoy trying this favorite breakfast of mine!
The other thing that’s changed is that I’ve switched to a bigger size for the silicone baking cups I always use for egg muffins like this. The original recipe used the small size baking cups you see in the front and now I prefer the middle size in the photo above. I’m adjusting the recipe for that size cup, but if you have the small size, just use the printer friendly link for that size. (If you want to use bigger cups than I did, just fill muffin cups about 2/3 full and cook them slightly longer.)
(Green Chile and Cheese Egg Muffins was updated with new photos in May 2011 and again in 2016.)
Preheat oven and spray the silicone muffin cups with non-stick spray. Drain the green chiles and cut up if you’re using the whole chiles like I did, then put a generous pinch of low-fat cheese blend and a little green onion (optional) in each muffin cup.
I beat the eggs in a large glass 4-cup measuring cup, which makes it easy to fill the silicone cups. Add Spike Seasoning, salt, and pepper to the eggs. After I pour in the eggs, I like to use a fork and stir to get all the ingredients mixed. Bake for 35-40 minutes for the larger size muffins, or until they’re cooked through and the top is lightly browned.
Serve hot. Egg muffins will stay good in the fridge for at least a week and can be easily reheated in a microwave or toaster oven.
Green Chile and Cheese Egg Muffins
(Makes 12 medium-sized egg muffins, recipe created by Kalyn.)
2 cans (4 oz. size) diced or whole green chiles, drained
3 cups grated cheddar cheese blend (I use Four Cheese Mexican Blend from Costco)
2 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
3/4 cup sliced green onion (optional)
Preheat oven to 375F/190C. Spray silicone baking cups with nonstick spray. Drain green chiles and cut them up if you’re using whole chiles. In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
Beat eggs until egg whites and yolks are well combined. Add spices and mix into eggs.
Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.) 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 35-40 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!)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Egg muffins like this are a great breakfast for low-carb eating plans, and they’re also perfect 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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.