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Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for our energy levels and productivity as we navigate through our morning routine. For those seeking a convenient yet delicious option to kickstart their day, breakfast cups have emerged as a popular choice. These portable, easy-to-eat treats not only offer a satisfying taste but also provide a wholesome blend of protein, vegetables, and cheese. Among the myriad of flavors that can elevate a simple egg dish, Hatch green chiles stand out as a truly remarkable ingredient.

Hatch Chili Egg & Cheese Breakfast Cups

Kickstart your mornings with Hatch Chili Egg & Cheese Breakfast Cups, a delightful blend of flavors that combines hearty eggs, sharp cheddar cheese, and smoky Hatch green chiles. Easy to prepare and perfect for meal prep, these breakfast cups offer a nutritious start to your day with a satisfying mix of protein and veggies. Whether you're rushing out the door or enjoying a leisurely brunch, this recipe is sure to please every palate while keeping your mornings deliciously simple.
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

1 cup diced roasted Hatch green chiles (fresh or canned)

1/2 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Cooking spray or olive oil, for greasing the muffin tin

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Start by setting your oven to preheat at 350°F (175°C). While the oven is heating, grease a muffin tin with a light coating of cooking spray or olive oil to prevent sticking.

    Prepare the Vegetables: In a medium mixing bowl, combine the diced roasted Hatch green chiles, bell pepper, and onion. Stir gently to mix the veggies evenly, then set this mixture aside for later use.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together vigorously, adding the garlic powder, smoked paprika, salt, and black pepper. Continue whisking until the mixture is well-combined and slightly frothy, ensuring a light texture for the cups.

        Incorporate Cheese and Vegetables: Gently fold in the shredded sharp cheddar cheese and the previously prepared vegetable mixture into the egg mixture. Stir until all ingredients are evenly incorporated, making sure the cheese and veggies are evenly distributed throughout.

          Fill the Muffin Cups: Carefully pour the egg mixture into the greased muffin tin, filling each cup about three-quarters full. This allows space for the egg mixture to rise as it bakes.

            Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg cups are set in the center and have developed a light golden color on top.

              Cool and Remove: Once baked, allow the breakfast cups to cool for a few minutes. Then, using a fork or a spatula, gently remove each cup from the muffin tin. They should pop out easily if greased properly.

                Garnish and Enjoy: If desired, garnish the cups with fresh cilantro before serving. Enjoy them warm or at room temperature. These breakfast cups can be stored in the refrigerator for up to 4 days or frozen for longer storage.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings

                    Presentation Tips: Serve the breakfast cups on a colorful platter, garnished with additional cilantro or slices of avocado for a pop of color. Pair with a side of salsa for an added kick!