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Hatch Chili Egg Scramble Cups are a delightful twist on traditional egg dishes, offering a unique combination of flavor, convenience, and versatility. These individual-sized portions are perfect for busy mornings when you need a nutritious breakfast on the go, or they can serve as a satisfying snack any time of the day. The star of this recipe, Hatch green chilies, infuses the egg cups with a mild heat and a distinct Southwestern flavor profile that elevates the simple egg and cheese combination.

Hatch Chili Egg Scramble Cups

Discover the deliciousness of Hatch Chili Egg Scramble Cups, a perfect blend of flavor and convenience for busy mornings or satisfying snacks. These individual egg cups are easy to customize with your favorite veggies and cheese, accommodating various dietary preferences. Packed with Hatch green chilies for a mild heat and rich texture, they’re nutritious, protein-rich, and ideal for meal prep. Enjoy a burst of Southwestern flavor any time of day!
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Ingredients
  

6 large eggs

1/2 cup Hatch green chilies, diced (fresh or canned)

1/2 cup shredded cheddar cheese (or your favorite cheese)

1/4 cup milk (or cream for a richer flavor)

1/4 cup diced red bell pepper

1/4 cup finely chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Cooking spray or olive oil, for greasing muffin tin

Fresh cilantro or green onions, for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.

    Prepare Filling: In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper until well combined. Stir in the diced Hatch green chilies, red bell pepper, onion, and half of the cheese.

      Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining cheese on top of each cup.

        Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are puffed up and the edges are golden brown. A toothpick inserted in the center should come out clean.

          Cool and Serve: Once done, remove the muffin tin from the oven and allow the cups to cool for 5 minutes. Carefully run a spatula around each cup to loosen them, then gently lift them out of the tin.

            Garnish: Serve warm, garnished with fresh cilantro or chopped green onions if desired.

              Enjoy your Hatch Chili Egg Scramble Cups as a delightful breakfast or a perfect protein-packed snack throughout the day!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 servings