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Breakfast is often heralded as the most important meal of the day, and what better way to start your morning than with a flavorful and satisfying dish? The Hatch Chili Breakfast Casserole Cups are not only easy to prepare but also packed with protein, vibrant flavors, and a hint of spice that will awaken your taste buds. These delightful little cups combine the creaminess of eggs with the smoky heat of Hatch green chilies, making them a perfect choice for busy mornings or brunch gatherings.

Hatch Chili Breakfast Casserole Cups

Start your morning off right with these delicious Hatch Chili Breakfast Casserole Cups! Easy to prepare, these cups combine creamy eggs with the smoky heat of Hatch green chiles, making them perfect for busy mornings or brunches. Packed with protein from eggs and enriched with colorful veggies and cheese, they offer a satisfying and nutritious option for any meal. Learn how to create these flavorful bites that are sure to please your taste buds!
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Ingredients
  

8 large eggs

1 cup milk (or your preferred plant-based milk)

1 cup shredded cheddar cheese (or dairy-free alternative)

1 cup diced Hatch green chilies (fresh or canned)

1 cup diced cooked potatoes (hash browns work great)

1/2 cup diced onions

1/2 cup diced bell peppers (any color)

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for extra heat)

Fresh cilantro or green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the garlic powder, cumin, salt, black pepper, and cayenne pepper (if using). Mix until the spices are evenly incorporated.

      Combine Veggies and Cheese: In a separate bowl, combine the Hatch green chilies, cooked potatoes, diced onions, diced bell peppers, and half of the shredded cheddar cheese. Stir until well mixed.

        Fill the Muffin Tin: Distribute the veggie and cheese mixture evenly among the muffin cups, filling each about halfway. Then, pour the prepared egg mixture on top of the veggies, filling each cup to the rim. Top each cup with the remaining cheddar cheese.

          Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg is set and the tops are lightly golden. You can check doneness by inserting a toothpick; it should come out clean.

            Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a knife to gently loosen the edges of the casserole cups before carefully removing them from the tin. Garnish with fresh cilantro or green onions before serving.

              Enjoy: Serve warm with salsa or your favorite hot sauce on the side for an extra kick!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings