Aunt Rocky’S Chile Relleno Egg Muffins Recipe

Name: Aunt Rocky’S Chile Relleno Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Large Eggs; 2 Tablespoons Daisy Sour Cream, Original (Not Low Fat); 3/4 cups Shredded Monterey Jack Cheese, Divided; 1/4 cups Shredded Boar's Head 3-Pepper Colby Jack Cheese (See Note); 8 ounces, weight Hatch Diced Green Chiles, Drained (2 Small Cans); 1/4 teaspoons Salt; 1/8 teaspoons Black Pepper; 1/8 teaspoons Garlic Powder; 3 Tablespoons Salsa (No Sugar Added), Divided; Chopped Cilantro, For Garnish (optional)

Servings: persons

6 Large Eggs
2 Tablespoons Daisy Sour Cream, Original (Not Low Fat)
3/4 cups Shredded Monterey Jack Cheese, Divided
1/4 cups Shredded Boar's Head 3-Pepper Colby Jack Cheese (See Note)
8 ounces, weight Hatch Diced Green Chiles, Drained (2 Small Cans)
1/4 teaspoons Salt
1/8 teaspoons Black Pepper
1/8 teaspoons Garlic Powder
3 Tablespoons Salsa (No Sugar Added), Divided
Chopped Cilantro, For Garnish (optional)

1
Preheat oven to 350u00b0F (180u00b0C). Line or spray 9 wells in a nonstick muffin pan, set aside. If you don't have a nonstick muffin pan, I recommend using parchment liners.
2
In an 8-cup measuring cup or medium mixing bowl, whisk eggs and sour cream until smooth and creamy. Add 1/2 cup of the jack cheese, pepper cheese, green chilies and spices; mix well. Pour evenly into muffin cups. They should be very full.
3
Bake 15 minutes. Remove from oven. Top each muffin with 1 teaspoon salsa, and sprinkle remaining jack cheese on the muffins. Return to oven and bake 15 more minutes. Muffins should not jiggle at all when pan is shaken. Test with toothpick to be sure centers are not still runny.
4
Remove from oven, and let rest for about 5 minutes in the muffin pan. Serve with a side of additional salsa and a sprinkle of chopped cilantro, if desired (not included in nutrition information).
5
Leftovers may stored in the refrigerator for up to a week, or may be frozen.
6
Notes:
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1. This muffin is not that spicy, but if you want a totally mild version, use all Monterey Jack Cheese. For a spicer version, use less of the jack and more of the pepper cheese, or add some red pepper flakes or diced jalapeno pepper to the batter.
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2. I don't get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal's online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
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3. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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Per Muffin: Calories 121, Total Fat 8 g, Saturated Fat 4 g, Sodium 333 mg, Potassium 51 mg, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 1 g, Protein 8 g. Macros: 62% fat, 28% protein, 10% carbs.
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March 5, 2018 Roxana Lopez for Aunt Rocky's

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Large Eggs, 2 Tablespoons Daisy Sour Cream, Original (Not Low Fat), 3/4 cups Shredded Monterey Jack Cheese, Divided, 1/4 cups Shredded Boar's Head 3-Pepper Colby Jack Cheese (See Note), and more.

Yes, Aunt Rocky’S Chile Relleno Egg Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Rocky’S Chile Relleno Egg Muffins

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