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Are you searching for a breakfast recipe that combines ease of preparation with a burst of flavor? Look no further than Hatch Chili Egg Toast Melt Cups. This dish offers a delightful blend of creamy eggs, spicy Hatch green chiles, and melty cheeses, all nestled in a crispy, golden-brown sourdough bread cup. It's a perfect option for brunch gatherings or a satisfying morning meal that will energize your day.

Hatch Chili Egg Toast Melt Cups

Start your day with the flavorful Hatch Chili Egg Toast Melt Cups! This easy breakfast recipe features creamy eggs, spicy Hatch chiles, and melty cheeses nestled in crispy sourdough bread cups. Perfect for brunch or a satisfying morning meal, these cups combine delightful textures and vibrant flavors. With a few simple ingredients and straightforward steps, you can impress your family and friends without spending hours in the kitchen. Enjoy a gourmet breakfast experience that energizes your day!
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Ingredients
  

4 slices of thick-cut sourdough bread

4 large eggs

1 cup roasted hatch green chiles, chopped (fresh or canned)

1/2 cup shredded sharp cheddar cheese

1/4 cup crumbled cotija cheese

1/4 cup heavy cream

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro or scallions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Bread Cups:

      - Use a rolling pin to flatten each slice of sourdough bread slightly.

        - Brush both sides with olive oil.

          - Carefully press each slice into the cups of a muffin tin to form bread cups. Bake in the preheated oven for about 10-12 minutes, or until golden and slightly crisp.

            Make the Egg Mixture:

              - In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.

                - Fold in the chopped hatch chiles, shredded cheddar, and half of the cotija cheese.

                  Fill the Bread Cups:

                    - Remove the baked bread cups from the oven and carefully fill each cup with the egg and chili mixture. Do not overfill; leave a little space for the eggs to rise.

                      Bake the Cups:

                        - Place the muffin tin back in the oven and bake for an additional 15-18 minutes, or until the eggs are set and the tops are lightly browned.

                          Garnish and Serve:

                            - Once baked, remove from the oven and sprinkle the remaining cotija cheese on top.

                              - Garnish with fresh cilantro or sliced scallions.

                                - Allow to cool for a few minutes before serving.

                                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings