12 large eggs
2-3 oz chopped canned green chile peppers
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 Tbsp skim milk
1 large pinch of dried epazote
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Prepare a standard 12-muffin tin by spraying with cooking spray, or lining with paper muffin liners. I use Trader Joe's olive oil or canola spray, whichever one I have on hand.
In a large bowl, whisk the eggs until smooth. Add the remaining ingredients, and whisk to combine.
Use a 1/3-cup measuring cup to fill the muffin tin. You will have a little bit left; either bake it along with the muffins in a small ramekin, or do what I do: make scrambled eggs for the cook!
Bake at 375F for 35 minutes. The muffins will be puffed and brown on top. Remove the muffin tin from the oven and set aside to cool for 5 minutes before serving. The muffins will begin to collapse a bit as they cool. Serve 2 per person, or let cool completely and freeze in small ziploc bags.