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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/go-egg-muffins-chiles-cheese/