4.75 from 4 votes
Hatch chile and cheddar egg muffins
Chile-Cheese Egg Bites
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Hatch chile and cheddar egg bites.
Course: Breakfast
Cuisine: Southwestern
Author: Cynthia McCloud Woodman
  • 3 Hatch or Anaheim chiles roasted, peeled, seeded and diced
  • 3 green onions sliced
  • 8 eggs lightly beaten
  • 1/2 cup cottage cheese
  • 2 cups grated sharp cheddar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, add eggs, cheddar and cottage cheese until mixed. Add diced chiles, green onions, salt and pepper. Mix until blended.
  3. Use silicon liners or lightly grease muffin tins.
  4. Pour egg mixture into liners or tin, about 3/4 full.
  5. Bake for 20-25 minute or until golden brown.
  6. Refrigerate for up to 3 days or cool to room temperature and freeze in zip-lock bags for up to 1 month.
  7. To re-heat, wrap lightly in paper towel and cook in microwave on high for 1 minute per muffin.
  8. Makes 12-15 muffins.