These 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. And this tasty egg muffins variation is low-carb, gluten-free, and South Beach Diet Phase One.

There have been a lot of different Grab-and-Go Egg Muffins on the menu since I first made a recipe like this clear back in 2006, but these Green Chile and Cheese Egg Muffins are one version I make over and over again.

Partly it’s because I just love green chilles and cheese, but another reason these are such a repeater at my house is that even when my fridge or veggie crisper is a bit bare, I nearly always have the canned green chilles, grated cheese, and eggs to make these. (And we’ve been talking about Five Ingredients or Less Recipes lately, and this is another favorite that fits in that category.)

And these days I like them spicy! I used to use only half a 4 oz. can of diced green chiles in this recipe, and now I make them spicier with a full can, and these days I buy whole green chiles in a can and cut them up myself. The photo for this favorite egg muffin variation were looking a bit shabby, so recently when I made them I took some new photos; hope you enjoy trying this favorite breakfast of mine!

Low-Carb Green Chile and Cheese Egg Muffins found on

The other thing that’s changed is that I’ve switched to a bigger size for the silicone baking cups I always use for egg muffins like this. The original recipe used the small size baking cups you see in the front and now I prefer the middle size in the photo above. I’m adjusting the recipe for that size cup, but if you have the small size, just use the printer friendly link for that size. (If you want to use bigger cups than I did, just fill muffin cups about 2/3 full and cook them slightly longer.)

(Green Chile and Cheese Egg Muffins was updated with new photos in May 2011 and again in 2016.)
Low-Carb Green Chile and Cheese Egg Muffins found on
Preheat oven and spray the silicone muffin cups with non-stick spray. Drain the green chiles and cut up if you’re using the whole chiles like I did, then put a generous pinch of low-fat cheese blend and a little green onion (optional) in each muffin cup.
I beat the eggs in a large glass 4-cup measuring cup, which makes it easy to fill the silicone cups. Add Spike Seasoning, salt, and pepper to the eggs. After I pour in the eggs, I like to use a fork and stir to get all the ingredients mixed. Bake for 35-40 minutes for the larger size muffins, or until they’re cooked through and the top is lightly browned.
Low-Carb Green Chile and Cheese Egg Muffins found on
Serve hot. Egg muffins will stay good in the fridge for at least a week and can be easily reheated in a microwave or toaster oven.
Older Photo Low-Carb Green Chile and Cheese Egg Muffins found on
And for historical purposes, here’s the previous photo of this recipe from 2011; time for an update!

Green Chile and Cheese Egg Muffins
(Makes 12 medium-sized egg muffins, recipe created by Kalyn.)

I recommend silicone baking cups for this type of egg muffin. For this recipe I used medium size baking cups.

15 eggs
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!)






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