Green Chile and Cheese Egg Muffins
Green Chile and Cheese Egg Muffins are a great low-carb make-ahead breakfast, and I usually have ingredients for these in the house. And I think this type of muffin made with mostly egg is a perfect grab-and-go breakfast, and when I taught school I used to eat them in the car!
PIN the green chile cheese egg muffins to make them later!
Green Chile and Cheese Egg Muffins use ingredients I almost always have in the house, so of course these are egg muffins I make over and over! And there have been a lot of different Grab-and-Go Egg Muffins on the menu since I first made an egg muffin recipe in 2006, but these are definitely one of my personal faves.
Partly it’s because I love green chiles and cheese, but another reason these are a repeater at my house is that even when my fridge or veggie crisper is a bit bare, I almost always have canned green chiles (affiliate link), grated cheese, and eggs to make these.
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. 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!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- eggs
- diced green chiles (affiliate link) or whole green chiles
- Mexican Blend Cheese
- Spike Seasoning (affiliate link)(Or use any all-purpose seasoning blend.)
- salt and fresh ground black pepper to taste
- green onion (optional)
What are Egg Muffins?
I’ve been making this type of muffin where eggs are the main ingredient for many years, and I feel fairly confident in saying my site is the first recipe site that called them “Egg Muffins” (back in 2006!) These “muffins” are like little mini crustless quiches baked in a muffin cup, and they’re delicious and easy to make, and perfect for a grab-and-go breakfast.
What green chiles do I use in the Green Chile Cheese Egg Muffins?
I use green chiles from a can for these tasty egg muffins, and in the U.S. those are going to be Anaheim Chiles, which are relatively mild. But if you prefer more heat, feel free to use a spicier type of roasted green chile pepper.
Want more Grab-and-Go Breakfast ideas?
You can use Keto Egg Muffins (Master Recipe) to see how to make this kind of breakfast muffin out of what’s in the fridge. Also, check out Low-Carb and Keto Grab-and-Go Breakfasts for more tasty low-carb breakfast ideas.
Over the years 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 on the left 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.)
How to make Green Chile and Cheese Egg Muffins:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven and spray the silicone muffin cups (affiliate link) with non-stick spray.
- Drain the diced green chiles (affiliate link); you’ll need to cut them up if you’re using the whole chiles like I did.
- Then put a generous pinch of Mexican cheese blend and a little green onion (optional) in each muffin cup.
- 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.
- After I pour in the eggs, I like to use a fork and stir to get all the ingredients mixed.
- Bake for about 35 minutes for the larger size muffins, or until they’re cooked through and the top is lightly browned.
- Serve hot.
- Egg muffins will stay good in the fridge for at least a week and can be easily reheated in a microwave or toaster oven.
More Muffins for Breakfast:
- Egg Muffins with Ham, Cheese, and Bell Pepper
- Cottage Cheese Breakfast Muffins with Ham and Cheddar
- Flourless Breakfast Muffins with Zucchini and Feta
- Cottage Cheese Breakfast Muffins with Mushrooms and Feta
- Low-Carb High-Fiber Savory Muffins
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Green Chile and Cheese Egg Muffins
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
- Preheat oven to 375F/190C.
- Spray silicone baking cups with nonstick spray.
- Drain green chiles (affiliate link) and cut them up if you’re using whole chiles.
- In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
- Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning (affiliate link) and mix into eggs.
- Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.)
- I like to take a fork and gently “stir” in each muffin cup to get the cheese evenly distributed in the egg.
- 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.)
- Egg muffins will keep in the fridge for at least a week.
- 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:
12Serving Size:
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Chile and Cheese Egg Muffins are a great breakfast for low-carb or Keto eating plans, and they’re also perfect for the original South Beach Diet. You can see other ideas for Egg Muffins, including some vegetarian ones in my post about Keto Egg Muffins (Master Recipe).
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first made Egg Muffins on my then-new food blog back in 2006! I’ve been making them ever since, and this recipe was last updated with more information in 2023.
51 Comments on “Green Chile and Cheese Egg Muffins”
Love your recipe Kalyn, have been following your guidance for years! I made these today for a socially distant outdoor brunch and they were well received. One question – I bake my egg muffins in silicon cups as recommended and the bottoms always come out shrunken. Am I overcooking my egg muffins or is there another reason for the strange look of the final product?
So glad you are enjoying the recipes. I really don’t know what would be causing that. I don’t think that has happened to me, but it’s been a while since I’ve made these. Maybe just try a batch with a shorter cooking time and see what you think. Sorry not to have a more definitive answer.
I made these twice, half a recipe. They first time they were tasty but a little dry. Then I remembered a recipe I have for egg bites made in the Instant Pot that included yogurt or cottage cheese. So the second time I added a large scoop of plain Greek yogurt to the eggs. I also put some frozen corn kernels in each cup. Six eggs made 9 delicious, moist muffins.
Fun hearing how you switched it up. The corn wouldn’t work for low-carb diets, but I bet it was tasty.
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I love these! When I used all the ingredients, I actually made about 28 muffins, maybe my muffin cups are smaller? Today I used 2 cups cheese, 1 can chiles and 10 eggs, and that made 12 muffins.
Thanks!
Glad you’re enjoying them Julie. It does sound like your muffin cups are smaller; I make a size where 1 muffin = breakfast for me! But you figured it out, good job!
Sub zero temps today so I am not going out!! Can these be made with regular muffin liners in a muffin pan? If so, any tips? Thanks!!
I never had good luck with them using regular muffin liners; the egg will definitely stick. You might have better luck with just spraying the regular muffin pan well with non-stick spray (but expect them to stick a bit that way too.) For a day that’s too cold to go out to the store, it will get you by!
Hi, I’m going to make these tomorrow morning, do you know how many carbs & calories per muffin. Thanks.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. I have over 2000 recipes here and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.
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Awesome, awesome, awesome, AWESOME! Besides the fact that my place smells so fantastic while these are baking, they are so simple and straightforward so as to not even make a huge effort to put time aside to make them.
Definitely need to try to get my hands on some of that rather interesting sounding Spike Flavouring; I made do with some extra on-hand spices, but imagine it was only a shadow of what yours normally turn out to be.
I should mention for other fan-forced peeps, the time is somewhat less (I was also using the print-friendly recipe, because I couldn’t readily get the larger cups), but keep an eye on them and adjust cooking time appropriately.
Already burnt my mouth on one; can’t wait to eat the others with less pain, LOL.
Thanks for an awesome recipe!
So glad you are enjoying them. You can buy Spike at Amazon.com if you really want to try it. I’m a huge Spike fan but I do think these are good with any seasoning that’s good with eggs.
Very similar to South beach
Great they keep in the fridge for a week
Nice job
Glad you like it!
I haven't tried making any other way so I can't give advice on that. But I'm thinking this recipe is pretty flexible. Cottage cheese wouldn't hurt. I do drain the canned chiles. Hope you enjoy!
These look amazing. I currently make the Mexican Potato Omelet from Eating Well magazine about once a week, which has similar flavors. It does include hash browns though, which I would like to try these instead to lower carbs.
Have you tried making with half eggs and half egg whites to reduce fat? I am thinking a little volume would get lost that way though. Or maybe with cottage cheese?
I use the diced green chiles in the can…do I need to drain them first or just toss in?
I love egg muffins! These sounds like a great combination.
Thanks Maya, so glad you like them!
I'm going to try these. They look similar to your "Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar" which I have made and enjoyed.
A couple of questions:
1. It's hard to tell which size of the silicone cups to use, since all of the manufacturers call them something different (e.g., I have seen the identical size called both "standard" and "jumbo" in a search on Amazon). Would you please tell us the capacity (ounces or cups) of the silicone cups you used here?
I have a recipe for low-carb pancakes (using cottage cheese and egg whites and only a tiny bit of flour) that you may want to test and adapt for your blog, but I don't know how to share that recipe with you. Is there a way to submit such things to you?
Hi Steve,
I talked about the capacity of the various sizes of baking cups when I wrote a whole post about them, so I didn't want to duplicate that here. If you click the link that says silicone baking cups that post gives the size of each of the three ones I have.
I do have a recipe on the blog for Protein Pancakes but I'd love to see your version. You can e-mail me at kalynskitchen (at) comcast (dot) net.
Just to be clear, the "medium" silicone cups you used here are 2/3 Cup capacity, right?
Yes, this is my favorite size lately.
cheese and egg muffings peparation explained by u is wonderful.i will try to do this dish for my kids
Hope you enjoy!
Abbey, I have frozen them, but they're much better when they've just been refrigerated.
Can these be frozen and pulled out throughout the month?
Tamera, hope you enjoy!
found these on pinterest they sound yummy
Ashlie, I love the idea of using Laughing Cow in these!
These would be good with low-fat Laughing Cow cheese too, perhaps onion or garlic flavor. Or the tomato flavor. Or really any flavor. 🙂
Val I love the sound of spinach added to this!
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:-)
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.
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
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!
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.
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!
I just made these and loved them! Thanks for the great recipe.
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
These look as delicious now as when first published! I love the muffin cups!
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!
Mary, I do think that cottage cheese might be good in these, maybe with a little less cheese!
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 !
The egg muffins are delicious, I am sure they are gonna make an entry to my list of must try’s 🙂
May I have your permission to put your “muffin” recipe in my blog today? Credit to you, of course!
Kalyn, 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!
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!
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.