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In recent years, egg muffins have soared in popularity as a convenient and nutritious breakfast choice. These delightful little bites offer a perfect blend of flavor and convenience, making them an ideal solution for busy mornings. Whether you're rushing out the door or enjoying a leisurely brunch at home, egg muffins can be prepped in advance, stored, and easily reheated, allowing you to savor a wholesome meal without the hassle. However, if you think all egg muffins are created equal, think again. Our Spicy Green Chili Egg Muffins present a flavorful twist that elevates this breakfast staple to new heights.

Green Chili Egg Muffins

Discover the perfect blend of flavor and convenience with Spicy Green Chili Egg Muffins, an ideal breakfast option for busy mornings. These mini frittatas are not only packed with healthy vegetables like spinach and bell peppers but also deliver a delightful kick from green chilies. Easy to prepare and customizable, they are a nutritious choice that can be made ahead and enjoyed throughout the week. Elevate your morning routine with this delicious and wholesome muffin recipe!
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Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1/2 cup green bell pepper, diced

1/2 cup onion, finely diced

1/2 cup canned green chilies, drained

1/2 cup shredded sharp cheddar cheese

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: Chopped fresh cilantro for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lightly greasing it with cooking spray or oil, or opt for silicone muffin cups for easy removal after baking.

    Prepare the Vegetables: In a medium mixing bowl, add the chopped spinach, diced green bell pepper, finely diced onion, and the drained canned green chilies. Mix everything together until it's well combined.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously until they are frothy and fully blended. Sprinkle in the garlic powder, ground cumin, salt, and black pepper, and mix until all the seasonings are evenly incorporated.

        Combine the Mixtures: Gently fold the prepared vegetable mixture into the bowl with the whisked eggs. Add in the shredded cheddar cheese and stir until all ingredients are uniformly combined.

          Fill the Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows space for the muffins to rise as they bake.

            Bake: Place the muffin tin in the preheated oven and bake for approximately 20 to 25 minutes. The muffins should puff up and a toothpick inserted into the center should come out clean when they are done.

              Cool Down: Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Use a butter knife to gently loosen the edges of the muffins before transferring them to a wire rack to cool completely.

                Serve and Enjoy: These muffins are best served warm as a tasty breakfast or snack option. For a fresh touch, optionally garnish with chopped cilantro before serving.

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