Arrow Created with Sketch. Back to The Recipes Verde Breakfast Egg Cups Meals Protein-Packed Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 2 Ratings PRINT Prep Time 10 minutes Cook Time 15-20 minutes Serving Yield 12 egg cups 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. By: Isabel Eats Ingredients 12 Pete and Gerry’s Organic 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 Nutritional Information Servings: 12 Amount Per Serving: Calories 140, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 400mg (17% DV), Total Carb. 4g (1% DV), Fiber <1g (3% DV), Sugars <1g, Protein 11g, Vitamin A (10% DV), Vitamin C (20% DV), Calcium (20% DV), Iron (8% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray. Step 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. Step 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. Step 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES
