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Hatch chiles are a culinary treasure that embodies the essence of Southwestern cooking. Grown in the Hatch Valley of New Mexico, these chiles are celebrated for their unique flavor profile that combines a mild heat with a subtle sweetness. Their vibrant green color and rich taste make them a perfect addition to a variety of dishes, elevating both flavor and nutrition. When you incorporate fresh, local ingredients like Hatch chiles into your cooking, you not only enhance the taste of your meals but also support local farmers and sustainable practices.

Hatch Chili Egg Scramble Cups

Discover the delightful world of Hatch Chili Egg Scramble Cups, a versatile and nutritious dish perfect for any meal of the day. Made with fresh Hatch chiles, eggs, and a mix of vegetables, these cups offer a satisfying blend of flavors and nutrients. Enjoy them for breakfast, brunch, or a light dinner. This recipe not only enhances your culinary repertoire but also supports sustainable practices by using local ingredients. Try making these delicious cups today!
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Ingredients
  

6 large eggs

1/2 cup milk (whole or 2%)

1 cup fresh Hatch green chiles, roasted, peeled, and chopped

1/2 cup diced onion

1/2 cup diced bell pepper (red or yellow for sweetness)

1 cup shredded cheese (cheddar or pepper jack)

1/2 tsp garlic powder

1/2 tsp ground cumin

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Cooking spray or olive oil for greasing

Instructions
 

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

    Sauté Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the diced onion and bell pepper until soft and translucent, about 4-5 minutes. Add the chopped Hatch chiles and cook for an additional 2 minutes. Remove from heat and let cool slightly.

      Whisk Eggs and Seasonings: In a large mixing bowl, crack the eggs and add the milk, garlic powder, ground cumin, salt, and pepper. Whisk together until fully combined and slightly frothy.

        Combine Mixtures: Gently fold the sautéed vegetables into the egg mixture. Add in the shredded cheese, mixing until evenly distributed.

          Fill Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tins, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg cups are set and slightly golden on top. A toothpick inserted into the center should come out clean.

              Cool and Serve: Allow to cool in the muffin tin for 5 minutes, then gently run a knife around the edges to remove the egg cups. Serve warm, garnished with fresh cilantro if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings