Green Chile, Cheese and Egg Breakfast or Lunch Muffins
- 12 large eggs
- 2-3 oz chopped canned green chile peppers
- 2 cups grated or shredded cheese
- 2 Tbsp skim milk
- 1 large pinch of dried epazote
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Green chile peppers, canned (2 oz)
- Cooking & Baking
- Black pepper, fresh (1/2 tsp)
- Epazote, dried (1 large pinch)
- Kosher salt (1/2 tsp)
- Dairy
- Cheese (2 cups)
- Skim milk (2 Tbsp)
- Refrigerated
- Eggs, large (12)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published August 22, 2010 (2 years ago).
22 people saved this recipe.
