We can’t say enough about breakfast food. While it’s not always healthy, it IS always tasty, no matter what kind of diet you follow. From steak and eggs to cannoli pancakes to peanut butter toast, there are breakfast variations to satisfy anyone, any day of the week. While we get a little bit crazy with those cannoli pancakes here and there on the weekends (everything in moderation), we’re fans of keeping our breakfasts throughout the rest of the week consistent. That’s why make-ahead breakfasts come in handy. Pop these in the oven on Sunday night, and you’ve just freed up about 30 minutes of free time in the mornings before you start your day. These Green Chili and Cheese Egg Muffins are a quick and healthy solution to your on-the-go lifestyle, and your whole household will love them, too.
What You’ll Need:
- 15 eggs
- 3 tbsp. milk/unsweetened almond milk
- 2 cans of diced green chilies (use one can for less zip)
- 3 cups of grated cheddar
- Salt and pepper to taste
- ¾ c. sliced green onion
How to Make:
Preheat oven to 375*. If you’re using silicone muffin pans, spray with nonstick cooking spray; if you’re using regular metal muffin tins, spray the inside of each cavity with the nonstick cooking spray.
Drain the chilies and place an even amount in each muffin container, followed by an even amount of shredded cheddar and a ring of green onion. Scramble the 15 eggs in an easy-to-pour container and add milk (to fluff the eggs up), season with salt and pepper, mix together, and pour the eggs into each muffin container until it’s full (this may take two or three pours as the egg settles into the cheese and chilies). Gently mix the cheese around in the egg and pop the muffins into the oven. Bake for 35-40 minutes or until puffed and browning on top; store in the fridge up to a week and reheat for breakfasts each morning!
Image and Recipe Inspired by http://www.kalynskitchen.com/2006/01/green-chile-and-cheese-egg-muffinswho.html