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Filling the bread cups with the egg mixture is a critical step in ensuring that your Hatch Chili Cheesy Egg Toast Cups turn out perfectly. To avoid overflow during baking, it’s essential to fill each cup to the right level. A good guideline is to fill each bread cup about three-quarters full. This allows enough room for the eggs to rise without spilling over the edges.

Hatch Chili Cheesy Egg Toast Cups

Discover the delightful world of Hatch Chili Cheesy Egg Toast Cups, a perfect blend of cheesy goodness and subtle heat that transforms your breakfast or brunch experience. This recipe is not only simple to make but also highly versatile, allowing you to customize the filling to suit your taste. Enjoy every bite of these toast cups filled with creamy eggs, zesty green chilies, and rich cheddar, all encased in crispy whole-grain bread. Follow our step-by-step guide to create this inviting dish that's sure to impress family and friends.
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Ingredients
  

6 slices of whole-grain bread

4 large eggs

1 cup shredded cheddar cheese (or your favorite melting cheese)

1 cup roasted hatch green chilies, chopped (about 2-3 chilies, depending on desired spice level)

1/2 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooking spray or butter, for greasing the muffin tin

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). This ensures a steady temperature for baking the egg cups, allowing for even cooking and fluffy results.

    Prepare Muffin Tin: Generously grease a standard muffin tin with cooking spray or softened butter to prevent the toast cups from sticking after baking.

      Make Bread Cups: Using a rolling pin, gently flatten each slice of bread to about half its thickness. Carefully press the flattened bread into the greased muffin tin, ensuring they form well-defined cups with no gaps, which will hold the egg mixture.

        Mix Egg Filling: In a large mixing bowl, whisk together the eggs and milk until smooth. Add the garlic powder, onion powder, salt, and pepper, mixing until combined. Fold in the chopped hatch green chilies and shredded cheese, distributing them evenly throughout the mixture.

          Fill Bread Cups: Evenly pour the egg mixture into each bread cup, filling them approximately three-quarters full to allow for the egg to puff up while baking.

            Bake: Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are golden brown and slightly puffed.

              Cool & Serve: Once baking is complete, remove the muffin tin from the oven and let it sit for a couple of minutes to cool slightly. Gently remove the toast cups from the tin, being careful not to break them.

                Garnish: Sprinkle fresh cilantro on top of each cup for a pop of color and added flavor before serving.

                  Enjoy!: Serve warm as a delightful breakfast, savory snack, or festive brunch offering that’s sure to impress!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings