Verde Breakfast Egg Cups Recipe
Meals
Snacks & Apps

Verde Breakfast Egg Cups Recipe

by Isabel Eats
White cloud
Transparent mirrored cloud
Transparent cloud

Ingredients

  • 12 Pete & Gerry's eggs
  • Four 4-ounce cans diced green chiles
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
Find in a store near you
Verde Breakfast Egg Cups Recipe
  • Meals
  • Snacks & Apps

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Yield: 12 egg cups

Ingredients Directions
  • Meals
  • Snacks & Apps

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Yield: 12 egg cups

Ingredients Directions

Ingredients

  • 12 Pete & Gerry's eggs
  • Four 4-ounce cans diced green chiles
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
Find in a store near you

Now's not the time to go easy with the chiles. Taking a heavy-handed approach makes these verde egg cups extra delicious and just spicy enough to wake you up on an early morning when the snooze button is calling your name. Thanks to melty mozzerella and chopped cilantro, you'll get the best of both worlds: richness and fresh, herbacious flavor.

Directions

  1. Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.
  2. In a large bowl or measuring cup, whisk together the eggs and set aside. Pour the diced green chiles into a large mesh strainer and press down with the back of a spoon to remove as much of the moisture as possible.
  3. In a medium bowl, add the drained diced green chiles, shredded mozzarella cheese, black pepper, onion powder, garlic powder, and salt. Mix together with a fork until fully combined. Evenly distribute and scoop the green chile mixture into each muffin cup.
  4. Fill each muffin cup about three quarters full with whisked eggs. Sprinkle the tops with a small pinch of chopped cilantro. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Farm Team Tips

These egg cups can all be made ahead and reheated as needed. To store in the fridge for up to 5 days, place the muffins in an airtight container until ready to eat. When you're ready to heat them up, heat them in the microwave in 15-second increments on high until they're completely warmed through.

If you're making a large batch and you don't think you'll finish all of them in 5 days, you can also freeze them. Once completely cooled, individually wrap each egg cup with plastic wrap, then place all the cups in a freezer-safe zip top storage bag and freeze. Reheat in the microwave on high in 15-second increments until fully warmed through.

White cloud
Mirrored white cloud
White cloud

Write a Review

Divider
Divider

Write a reply

Recommended Recipes

Fajita Breakfast Egg Cups Recipe
Meals
Snacks & Apps
Fajita Breakfast Egg Cups Recipe
Chipotle Sweet Potato Breakfast Egg Cups Recipe
Meals
Snacks & Apps
Chipotle Sweet Potato Breakfast Egg Cups Recipe
Divider
Divider

Find Our Eggs Near you