One of my resolutions for this month was to stop drinking coffee in the morning and calling it breakfast. I am a person who usually eats her weekday breakfast on the go. I wake up in the morning with just enough time to walk the dogs, shower, and get dressed, which does not leave me time to eat before I leave the house. Everyone has their priorities, and mine involve an extra fifteen minutes of sleep in the morning.
This led me to an internet search for delicious and portable breakfasts. I stumbled across the blog Kalyn's Kitchen, and decided to try her recipe for Green Chile and Cheese Egg "Muffins". I am not a big egg lover, but the fact that this recipe called for both chilies and cheese gave me some inspiration. I changed up the recipe a bit to our taste (and also because I couldn't find Spike's Seasoning anywhere. Do they still make it?), and here is what we came up with.
1- 12 eggs (one egg per muffin cup, depending on how many you want to make)
Low-fat cheddar cheese, chopped or shredded (feel free to use a full fat version of any variety of cheese)
Splash of non-fat milk (you can use whole milk or half and half if you prefer)
Salt and fresh ground pepper to taste
Garlic powder (or other spices you like)
1 4oz can of diced chilies (I used the hot variety, but I like a lot of heat. Use the regular mild variety if hot is not your thing)
1 4oz can of diced (not pickled) jalapenos (optional)
This is what I like to refer to as a "loose recipe." I didn't really have hard and fast measures for what I was throwing together (please click here if you want measurements from the original recipe).
Preheat the oven to 375F. Spray your muffin liners with cooking spray. If you use paper liners, use two of them. Important note: Kalyn recommends using silicone muffin pans or wrappers instead of paper. After making this once, I also recommend silicone, and have already purchased some for the next time I make this.
Add cheese to each muffin liner. How much you add is really a matter of preference, but Kalyn recommends filling the cups 2/3 of the way.
Break your eggs into a bowl (I used a 4 cup measuring cup, which made pouring very convenient). Add a big splash of milk. Whisk together until well blended.
Add garlic powder, salt and pepper (or any spice of your choice). Add chilies and jalapenos to egg mixture, to your liking. As another option, you can add Canadian bacon instead of hot peppers.
Pour the egg mixture over the cheese, filling each liner to the top. This took me two rounds of pouring because the eggs settle. Use a fork to mix all of the ingredients around.
Bake at 375F for about 35 minutes (per Kalyn's instructions, I started checking them at about 25 minutes). When they are ready, the tops will start to brown and the muffins will puff.
These can be refrigerated and microwaved the next day. I recommend putting them in for 30 seconds or until warm. They should keep in the fridge for a few days.
Now you have a perfect portable breakfast, which is both delicious and packed with protein. You can change up the ingredients, creating the perfect egg muffin for you. What do you make for breakfast when you are rushing around during the week? I am always looking for some new ideas.
As always, I would love to hear from you if you make this recipe. Enjoy!