These Low-carb Hatch Chile Cheddar Egg Bites make the perfect, high protein gluten-free breakfast!
School is back in full-swing for me. No matter how hard we try, it seems as though the morning is always a bit rushed for us. Occasionally my husband will get up extra early and cook some bacon and scrambled eggs. On weekends, I like to make these Hatch chile and cheddar cheese egg bites for a quick grab-and-go breakfast or lunch throughout the week. (This post was originally posted on September 8th, 2014, has been updated to contain nutritional information and contains affiliate links.)
I’ll freeze a dozen or so of the egg bites, then on those crazy mornings, we can pop a couple in the microwave for a quick, low-carb, protein-rich breakfast. I often vary the veggies and cheese, but when Hatch chiles are in season, this is everyone’s favorite version!
While Hatch Chiles have been a Southwest staple for generations, the Hatch Chile phenomenon seems to have just picked up steam in the rest of the country over the last several years. I first heard about Hatch chiles about 18 years ago when a friend of mine whose family was from New Mexico would get a package sent to LA from her uncle every September. They’d invite us over for chile rellenos. She never called them “Hatch”, because to New Mexicans, they are just considered “chiles”. It wasn’t until 7-8 years ago when Hatch roasting events started popping up all over the country, that I realized I had already been eating Hatch chiles for years!
I picked up a bag of Hatch chiles last weekend at the store, for $.99 a pound, roasted, skinned and seeded them and we had a chile-filled week. I made Chicken Tortilla Soup, but instead of using canned chiles, I threw in a couple of diced Hatch chiles. If you can’t find Hatch chiles, Anaheim will work too. For breakfast, I made these Hatch Chile Egg Bites. I like to use a sharp and flavorful cheese, like Kerrygold cheddar to balance the heat of the chiles.
When are Hatch chiles in season?
Depending on the season, Hatch chiles can be available from late July to early October.
Where are Hatch chiles grown?
Hatch chiles come from the Hatch Valley in New Mexico. Chiles grown outside New Mexico are not allowed to be called “Hatch”. In fact, chiles grown outside the designated region of the Hatch Valley cannot claim the name. Depending on the soil and climate, the chile crops in a particular plot can vary in heat from year to year.
What can I substitute for Hatch chiles?
While there is no real substitute for Hatch chiles, Anaheim chiles are readily available in major grocery stores. Anaheim chiles were originally from New Mexico and were brought to Anaheim, California in the late 19th century.
How do you roast Hatch chiles?
Most major grocery stores offer Hatch chile roasting events from mid August to late October. Most people will purchase chiles 10 and 2o pounds at a time! While many places will do the roasting for you, you can easily roast your own at home, especially if you’re only roasting 3-4.
Click here, for tips on roasting and skinning chiles.
Just a few simple ingredients,
Eggs, cheese, cottage cheese, chiles and onions.
I hope you enjoy these Low-Carb Hatch Chile Cheddar Egg Bites.
Chile-Cheese Egg Bites
- Pre-heat oven to 350 degrees F.
- In a large bowl, add eggs, cheddar and cottage cheese until mixed. Add diced chiles, green onions, salt and pepper. Mix until blended.
- Use silicon liners or lightly grease muffin tins.
- Pour egg mixture into liners or tin, about 3/4 full.
- Bake for 20-25 minute or until golden brown.
- Refrigerate for up to 3 days or cool to room temperature and freeze in zip-lock bags for up to 1 month.
- To re-heat, wrap lightly in paper towel and cook in microwave on high for 1 minute per muffin.
- Makes 12-15 muffins.
Looking for more recipes using Hatch chiles?