Happy Sunday y’all! I took a bit of a break from blogging, as my family was in town visiting last week. It was so nice to see everyone and we had a lot of fun hanging out around Houston!

Every time we go on a vacation or have guests, we indulge in lots of treats and alcohol. I was ready to get back on track this week, so I decided to meal prep all of my breakfasts and lunches.

I have never meal prepped breakfast, as this is something I usually have time to make for myself. I know this week will be crazy work-wise, so I decided, “Why not save a few extra minutes and meal prep breakfast too?!”

I have always seen egg muffins on Pinterest, and I finally decided to give it a go. I typically eat eggs for breakfast anyways, so I thought this would be a good thing to prep.

An egg muffin is is like an omelet, but in a muffin shape. They are SUPER easy to prep, you can make it your own and they are easy to take on-the-go!

Hatch Green Chile Egg Bites

Print Recipe

Total Time 1

Course Breakfast

Servings 6 people

Ingredients

1 green bell pepper, chopped
1 hatch chile, chopped
2 hatch green chile sausages (or any sausage you like), chopped
1 tomato, chopped
½ cup white onion, chopped
7 eggs
1 tsp salt
1 tsp pepper
shredded cheese to sprinkle on top

Instructions

Preheat oven to 350°F.
Crack your eggs into a medium-sized mixing bowl and whisk them together.
Throw all of the ingredients you chopped into the mixing bowl and whisk together.
Add some salt and pepper to the mixture and whisk again.
Spray your muffin pan with a nonstick cooking spray.
Pour your egg batter into each muffin tin, filling about 3/4 full.
Top each egg muffin with a bit of cheese (to your liking).
Bake for 25 minutes.
Let cool for 30 minutes.
Remove your egg muffins from the pan and enjoy!