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Kalyn's Kitchen

Low-Carb Green Chile and Cheese Egg Muffins (Video)

These Low-Carb 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. 

PIN Low-Carb Green Chile and Cheese Egg Muffins to make them later!

Watch the video to see if you’d like to make
Low-Carb Green Chile and Cheese Egg Muffins!

 


Low-Carb Green Chile and Cheese Egg Muffins title photo

These Green Chile and Cheese Egg Muffins use ingredients I almost always have in the house so of course I make them over and over! 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 are definitely one of my personal faves.

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 (affiliate link), 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!


Silicone Baking Cups sizes

The other thing that’s changed is that I’ve switched to a bigger size for the silicone muffin cups (affiliate link) 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. (links are affiliate links) 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.)

Low-Carb Green Chile and Cheese Egg Muffins process shots collage

How to Make Low-Carb Green Chile and Cheese Egg Muffins:

(Scroll down for complete printable recipe.)

  1. Preheat oven and spray the silicone muffin cups (affiliate link) with non-stick spray.
  2. Drain the diced green chiles (affiliate link) (and cut up if you’re using the whole chiles like I did.)
  3. Then put a generous pinch of low-fat cheese blend and a little green onion (optional) in each muffin cup.
  4. I beat the eggs in a large glass 4-cup measuring cup, which makes it easy to fill the silicone cups. Add Spike Seasoning (affiliate link), salt, and pepper to the eggs. 
  5. After I pour in the eggs, I like to use a fork and stir to get all the ingredients mixed.
  6. Bake for about 35 minutes for the larger size muffins, or until they’re cooked through and the top is lightly browned.
  7. Serve hot.
  8. Egg muffins will stay good in the fridge for at least a week and can be easily reheated in a microwave or toaster oven.

Spike Seasoning (affiliate link) close-up photo

More Ideas for Egg Muffins from Kalyn:

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper
Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar (these muffins have some flour and almond meal)
Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta (these muffins have some flour and almond meal)
Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spike Seasoning (affiliate link) close-up photo

Green Chile and Cheese Egg Muffins

Yield 12 medium sized muffins
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

These Low-Carb 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.

Ingredients

  • 15 eggs
  • 2 cans (4 oz. size) diced or whole green chiles, drained
  • 3  cups Mexican Blend Cheese
  • 2 tsp. Spike Seasoning (see notes)
  • salt and fresh ground black pepper to taste
  • 3/4 cup sliced green onion (optional)

Instructions

  1. Preheat oven to 375F/190C.
  2. Spray silicone baking cups with nonstick spray.
  3. Drain green chiles (affiliate link) and cut them up if you’re using whole chiles.
  4. In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
  5. Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning (affiliate link) and mix into eggs.
  6. Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.)
  7. I like to take a fork and gently “stir” in each muffin cup to get the cheese evenly distributed in the egg.
  8. 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.)
  9. Egg muffins will keep in the fridge for at least a week.
  10. To reheat, put on small plate and microwave for 1-2 minutes.  (Don’t microwave too long or they get rubbery!)

Notes

I recommend silicone baking cups for this type of egg muffin. For this recipe I used medium size baking cups. Spike Seasoning (affiliate link) is optional but recommended; use another seasoning blend that's good with eggs if you don't have Spike.

This recipe created by Kalyn.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 194Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 6gCholesterol: 259mgSodium: 486mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Green Chile and Cheese Egg Muffins thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:  
Use Breakfast Recipes to find more recipes like this one. 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 Low-Carb and Keto Egg Muffins.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Low-Carb Green Chile and Cheese Egg Muffins

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    51 Comments on “Low-Carb Green Chile and Cheese Egg Muffins (Video)”

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

  2. 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:-)

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. 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!

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

  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

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

  12. 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!

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

  14. 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 !

  15. The egg muffins are delicious, I am sure they are gonna make an entry to my list of must try’s 🙂

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

  17. 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!

  18. 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!

  19. 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.