Best Cheesy Chile Muffins Recipes
GREEN CHILE AND CHEESE EGG MUFFINS
These Low-Carb Green Chile and Cheese Egg Muffins are a great make-ahead breakfast, and even when the vegetable crisper is empty I usually have ingredients for these in the house.
Provided by Kalyn Denny
Categories Breakfast
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375F/190C.
- Spray silicone baking cups with nonstick spray.
- Drain green chiles (affiliate link) 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 Spike Seasoning (affiliate link) 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 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!)
Nutrition Facts : Calories 194 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 259 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 1 grams sugar, UnsaturatedFat 6 grams unsaturated fat
CHEESY MUFFINS
These are cheesy in the GOOD way - a delicious savory muffin with flavors piqued by paprika and herbs of your choice.
Provided by eatrealfood
Categories Breads
Time 40m
Yield 9 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Generously grease 9 muffin cups or use liners.
- Melt butter and set aside.
- In a large bowl, sift together flour, baking powder, sugar, salt and paprika.
- In a separate bowl, combine eggs, milk, melted butter and thyme until just moistened (do NOT be over-enthusiastic and mix until smooth).
- Place a heaped spoonful into prepared muffin cups, place a few pieces of cheese cubes, then top with another layer of batter (If you have any empty muffin cups, fill it with water for even baking).
- Bake until puffy and golden, approximately 25 minutes.
- Stand 5 minutes before unmolding onto a rack.
Nutrition Facts : Calories 183.9, Fat 9.1, SaturatedFat 5.3, Cholesterol 69.1, Sodium 243.5, Carbohydrate 20, Fiber 0.7, Sugar 3, Protein 5.7
CHEDDAR CHEESE MUFFINS
Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!
Provided by Whitney Carson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g
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