2 cans (4 oz. size) diced or whole green chiles, drained
3 cups grated cheddar cheese blend (I use Four Cheese Mexican Blend from Costco)
2 tsp. Spike Seasoning (optional, but recommended; f you don’t have Spike use your favorite multi-purpose seasoning.)
salt and fresh ground black pepper to taste
3/4 cup sliced green onion (optional)
Preheat oven to 375F/190C. Spray silicone baking cups with nonstick spray. Drain green chiles and cut them up if you’re using whole chiles. In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
Beat eggs until egg whites and yolks are well combined. Add spices and mix into eggs.
Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.) I like to take a fork and gently “stir” in each muffin cup to get the cheese evenly distributed in the egg.
Bake 375 for about 35-40 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don’t microwave too long or they get rubbery!)