half of a 4 oz can diced green chiles, with juice
(be sure to use Anaheim chiles, not jalapeños)
about 2 cups Four Cheese Mexican Blend
(sharp cheddar is good too)
2 T cream, half and half, or milk
1 tsp. Spike Seasoning (optional)
salt/pepper to taste
Preheat oven to 375. Put 2 muffin liners in each muffin cup (12 muffin size pan) and spray with nonstick spray. In each muffin liner put a very generous pinch of the grated cheese. The muffin cup should be about 2/3 full before you put the egg in. Break eggs into bowl, add milk or cream and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs. Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side or you will have a cooked-on egg mess.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg. Bake 375 for 35 minutes, or until all muffins are puffed up and the top is starting to brown.