Chicken And Green Chile Egg Muffins Recipe

There’s something magical about turning simple ingredients into delicious, bite-sized wonders, and these cheesy chicken and green chile egg muffins are my go-to when I want to start my day with a flavor-packed punch!

I enjoy making healthy breakfasts, and my Egg Muffins with Chicken and Green Chiles are so full of protein and flavor they could almost pass for lunch. It starts with a creamy base made from eggs, milk, and a touch of garlic powder, then I mix in diced green chiles and shredded cheddar for some extra kick.

Egg muffins are great for meal prep!

Chicken And Green Chile Egg Muffins Recipe Ingredients

• Eggs: Rich in high-quality protein and essential nutrients.
• Chicken: Excellent source of lean protein, low in fat.
• Green Chiles: Add spice and are high in vitamins A and C.
• Cheddar Cheese: Provides calcium and a rich, creamy flavor.
• Green Onions: Offer a mild, fresh flavor and are rich in vitamins.
• Olive Oil: Healthy monounsaturated fats and excellent for greasing.

Chicken And Green Chile Egg Muffins Recipe Ingredient Quantities

• 8 large eggs
• 1/2 cup milk
• 1 cup cooked chicken, shredded or diced
• 1 can (4 oz) diced green chiles, drained
• 1/2 cup cheddar cheese, shredded
• 1/4 cup green onions, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil or cooking spray (for greasing the muffin tin)

How to Make this Chicken And Green Chile Egg Muffins Recipe

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to preheat. Use a light hand to apply olive oil or cooking spray to a 12-cup muffin tin. If you have any other way to “lightly grease,” feel free to use it.

2. In a large mixing bowl, combine the large eggs and milk. Using a whisk, mix them together until they are thoroughly combined.

3. Put the diced cooked chicken, diced green chiles, shredded cheddar cheese, and sliced green onions into the egg mixture.

4. Combine the mixture and add salt, black pepper, and garlic powder to taste. Stir well and serve.

5. Pour the egg mixture slowly and carefully into the prepared muffin tin, filling each cup about 3/4 full.

6. Set the oven to preheat. When it has come to the correct temperature, put the muffin tin inside and start a timer for 20-25 minutes. When the timer goes off, check to see if the egg muffins are cooked all the way through and are only a shade darker than when they went in.

7. Take the muffin tin out of the oven and allow it to cool for a few minutes.

8. Use a knife to run around the edges of each muffin to help free them from the tin.

9. Serve the egg muffins warm. If desired, garnish them with additional green onions.

10. Any leftover food should be stored in the refrigerator in an airtight container. It should be consumed within four days. It should be reheated before it is served again.

Chicken And Green Chile Egg Muffins Recipe Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Knife
7. Airtight container for storage

FAQ

• Can I use a different type of cheese?Absolutely, Monterey Jack or Pepper Jack cheese can be fantastic substitutes when you’re after a different kind of flavor.
• Are these egg muffins keto-friendly?Certainly, they have a low carbohydrate content and work well for a ketogenic dietary regimen.
• How long do these egg muffins last?An airtight container in the refrigerator is a safe storage place for them for up to 4 days.
• Can I freeze these egg muffins?It is indeed acceptable to let them cool all the way down and then put them in a freezer-safe container, where they can reside for up to 2 months. If you want to eat one after a long period of time, take it out and thaw it in the refrigerator overnight. You can then reheat it when you’re ready.
• What can I use instead of green chiles?Substitutes may be made using diced bell peppers or jalapeños for more heat.
• How do I reheat the egg muffins?Heat them in the microwave for about 30 seconds or until they are warmed through.
• Can I make these egg muffins vegetarian?Yes, just get rid of the chicken or substitute it with sautéed vegetables—mushrooms or spinach, for instance.

Chicken And Green Chile Egg Muffins Recipe Substitutions and Variations

Milk: Use any unsweetened non-dairy milk, like almond or oat milk, for a milk-free option.
Chicken that is already cooked: Substitute with protein like cooked turkey, ham, or even crumbled sausage that is already cooked.
Cheddar cheese: Substitute with Monterey Jack, mozzarella, or a non-dairy cheese alternative.
Chives or finely chopped shallots can take the place of green onions, providing a milder taste.
Powdered garlic: For a different aromatic element, utilize fresh minced garlic or onion powder.

Pro Tips

1. Egg Consistency For a creamier texture, consider adding a tablespoon of sour cream or heavy cream to the egg mixture before whisking. This will give the muffins a richer consistency.

2. Flavor Boost Add a pinch of smoked paprika or cumin to the egg mixture for an extra layer of flavor that complements the green chiles and chicken.

3. Veggie Variation Incorporate some finely chopped bell peppers or spinach into the mixture for added color and nutrition. This adds a nice balance of freshness to the dish.

4. Cheese Melt For a gooier cheese texture on top, hold back a bit of the shredded cheddar and sprinkle it on top of each muffin just before baking. This creates a delicious cheesy crust.

5. Prevent Sticking If you’re concerned about the muffins sticking, consider lining the muffin tin with paper liners or silicone muffin cups, which can make the removal process much easier.