On-the-Go Egg Muffins with Chiles and Cheese

Most on-the-go breakfasts aren’t especially good for you–muffins and pastries and such–and after eating a white carb breakfast like that, I’m starved by ten. Good-for-you breakfasts often require last-minute prep. That’s why I like  these egg muffins. You make a little time investment one morning, and then for the next several days, your good healthy breakfast is just thirty seconds in the microwave away.

You can change the cheese or the add-ins, but I like the little flavor and color perk up you get from the pepper jack and chiles here.

Along with Maggy’s Trail Guide Nut and Seed Bars from last week, here’s another interesting and fun breakfast to add to your repertoire.

On-the-Go Egg Muffins with Chiles and Cheese
Serves: Makes 1 dozen
  • 12 large eggs
  • ½ cup kefir or buttermilk
  • ¼ teaspoon salt and ground black pepper
  • 6 ounces grated pepper Jack cheese, plus extra for sprinkling
  • 1 can (4.5 ounces) mild green chiles
  • A generous ½ cup small diced roasted red peppers
  1. Adjust oven rack to middle position and heat oven to 375º. Spray a 12-cup muffin tin (with cups of ½ cup capacity) with vegetable cooking spray.
  2. Beat eggs with kefir, salt and several grinds of pepper. Stir in cheese, chiles, and peppers, reserving some of each for the tops. Mound a little cheese, along with chiles and peppers on each cup.
  3. Bake until golden brown and puffy, 18 to 20 minutes. Turn onto a wire rack. Serve. (Can be refrigerated for several days; microwave to warm.)
The cheese gives the egg muffins pleasant mild heat. If you don’t prefer it, simply substitute Monterey Jack for the pepper Jack.


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  1. says

    I’m reading this moments after having a slice of muffin-type bread for breakfast, knowing full well I’d be better off with some protein. Thanks for the much needed kick in the pants — egg muffins it will be for the rest of the week! :-)

    • says

      Yes, they can be frozen, Sheila, but I haven’t heated them from a frozen state, so I’m not positive. I would either thaw overnight in the fridge and just microwave in the morning. Or, you can try defrosting in the microwave until they’re room temperature and then heating on high power until warm.

  2. Bri B. says

    I made these for a quick breakfast before work, and they are really good. As the recipe says, you can add almost anything to suit your taste. This recipe is a definite keeper.

  3. Karla says

    As a busy working mom with children, these look perfect. My only question would be, what would be the best way to reheat them if you do not own a microwave;) ?

  4. Kim says

    I never have kefir or buttermilk around, but always have plain, non-fat greek yogurt….think that I could substitute with that? Love the idea of do ahead, I know I do better with protein in the morning!

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