Description
The flavors of Chile Relleno in a make-ahead, portable egg muffin. Perfect for breakfast, lunch or snack. Delicious warm or cold. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, egg fast.
Ingredients
- 6 Large Eggs
- 2 Tablespoons Daisy Sour Cream, Original (Not Low Fat)
- ¾ cups Shredded Monterey Jack Cheese, Divided
- ¼ cups Shredded Boar’s Head 3-Pepper Colby Jack Cheese (See Note)
- 8 ounces, weight Hatch Diced Green Chiles, Drained (2 Small Cans)
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Garlic Powder
- 3 Tablespoons Salsa (No Sugar Added), Divided
- Chopped Cilantro, For Garnish (optional)
Preparation
Preheat oven to 350ºF (180ºC). Line or spray 9 wells in a nonstick muffin pan, set aside. If you don’t have a nonstick muffin pan, I recommend using parchment liners.
In an 8-cup measuring cup or medium mixing bowl, whisk eggs and sour cream until smooth and creamy. Add 1/2 cup of the jack cheese, pepper cheese, green chilies and spices; mix well. Pour evenly into muffin cups. They should be very full.
Bake 15 minutes. Remove from oven. Top each muffin with 1 teaspoon salsa, and sprinkle remaining jack cheese on the muffins. Return to oven and bake 15 more minutes. Muffins should not jiggle at all when pan is shaken. Test with toothpick to be sure centers are not still runny.
Remove from oven, and let rest for about 5 minutes in the muffin pan. Serve with a side of additional salsa and a sprinkle of chopped cilantro, if desired (not included in nutrition information).
Leftovers may stored in the refrigerator for up to a week, or may be frozen.
Notes:
1. This muffin is not that spicy, but if you want a totally mild version, use all Monterey Jack Cheese. For a spicer version, use less of the jack and more of the pepper cheese, or add some red pepper flakes or diced jalapeño pepper to the batter.
2. I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
3. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
Per Muffin: Calories 121, Total Fat 8 g, Saturated Fat 4 g, Sodium 333 mg, Potassium 51 mg, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 1 g, Protein 8 g. Macros: 62% fat, 28% protein, 10% carbs.
© March 5, 2018 Roxana Lopez for Aunt Rocky’s
