Monday, December 12, 2016

Green Chile Muffin Quiche Cups

Green Chile Quiche Muffin Cups

I made these to use up things in the refrigerator and cupboard and they turned out really good.  I posted about my muffin cups in one of my Facebook fitness accountability groups and someone suggested to me that these spoil; I was encouraged to freeze some of them.  I figured I'd give it a try.  

Mistake! BIG MISTAKE!  Freezing ruined these.  So be forewarned. Do not freeze these. The texture was horrible after freezing.  Ugh! Oh well... lesson learned. 

Green Chile Muffin Quiche Cups


1/2 to 1 teaspoon extra virgin olive oil or coconut oil or oil of your preference
1/4 red bell pepper, diced
1/2 small vidalia onion, diced
1 jalapeno pepper, finely diced
1 can (7 ounces) mild fire roasted green chiles
3 tablespoons Italian flat leaf parsley, finely minced (optional)
11 eggs
4 slices turkey bacon, cooked according to package instructions, diced
1/2 teaspoon kosher salt 
1/4 teaspoon ground black pepper 

Makes 12 muffins (1 serving is 2 muffins; makes 6 servings)

Preheat oven to 350 degrees Fahrenheit.  Spray 12 muffin cups generously with non-stick cooking spray.

In a large bowl, scramble the egg with a fork or whisk.  Add in parsley; whisk to combine.

Warm oil in a medium sized non-stick skillet over medium to medium high heat. Add in the onion, bell pepper, and jalapeno pepper.  Season with salt and pepper.  Saute the veggies, stirring occasionally, until softened and the onions are translucent, about 3 to 5 minutes.

Next layer the ingredients in the prepared muffin pan.  I put the bacon at the bottom and then topped the bacon with the green chiles. Then I spooned in the sautéed veggies.  Next, carefully pour the scrambled egg mixture into muffin cups and distribute evenly so the cups are filled as evenly as possible.

Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes (until cooked through and not gummy on top).

Reheating instructions:  For one muffin, reheat in the microwave for about 30 seconds.  For two muffins, reheat in the microwave for about 55 seconds.

Great topped with a little diced fresh tomato and crumbled feta cheese.


I used whole canned green chiles but ended up chopping them up.  Feel free to use diced canned green chiles.

Green chiles and bacon on the bottom...
Then top with the sautéed bell pepper, onion, and jalapeno.

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