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Preheating your oven is a vital step that should never be overlooked when making Hatch Chili Egg Toast Melt Cups. The perfect bread cup needs to be crispy on the outside while remaining soft on the inside, and preheating ensures that your bread begins to toast immediately upon entering the oven. This immediate heat helps create a delightful crust that locks in moisture, providing a savory base for the egg mixture. A properly preheated oven allows for even cooking and browning, transforming your sourdough bread into the perfect vessel for your egg creation. Aim to preheat your oven to 375°F (190°C) to achieve optimal results.

Hatch Chili Egg Toast Melt Cups

Elevate your breakfast with these delightful Hatch Chili Egg Toast Melt Cups! This recipe blends the rich flavors of eggs, creamy cheeses, and the unique taste of hatch green chiles for a satisfying start to your day. Using hearty sourdough bread as the base, these easy-to-make cups are perfect for brunch or a cozy family gathering. Discover how to create this memorable dish and impress your loved ones with a delicious breakfast experience that combines flavor and texture in every bite.
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Ingredients
  

4 slices of thick-cut sourdough bread

4 large eggs

1 cup roasted hatch green chiles, chopped (either 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, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the toast cups.

    Prepare the Bread Cups:

      - Take each slice of sourdough bread and gently flatten it using a rolling pin to make it more pliable.

        - Lightly brush both sides of each slice with olive oil to add flavor and help them crisp up.

          - Carefully press the bread slices into the cups of a muffin tin, molding them to form little bread cups. Bake these in the preheated oven for about 10-12 minutes or until they are golden brown and start to become slightly crisp.

            Make the Egg Mixture:

              - In a mixing bowl, crack the eggs and whisk them together with the heavy cream, garlic powder, onion powder, salt, and pepper until everything is well combined and slightly frothy.

                - Gently fold in the chopped hatch chiles, shredded cheddar cheese, and half of the crumbled cotija cheese, making sure not to overmix.

                  Fill the Bread Cups:

                    - Once the bread cups have baked and cooled slightly, remove the muffin tin from the oven.

                      - Carefully pour the egg and chili mixture into each bread cup, ensuring not to overfill them; leave a little space at the top for the egg to expand as it bakes.

                        Bake the Cups:

                          - Return the muffin tin to the oven and bake for an additional 15-18 minutes. Keep an eye on them, and look for the eggs to be set and the tops to turn lightly browned.

                            Garnish and Serve:

                              - After they are finished baking, remove the muffin tin from the oven and sprinkle the remaining cotija cheese on top of each cup for an extra burst of flavor.

                                - Finish with a garnish of freshly chopped cilantro or sliced scallions for a pop of color and freshness.

                                  - Allow the cups to cool for a few minutes in the tin before carefully lifting them out and serving warm.

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