Prep Time: 10 Mins
Cook Time: 15 Mins
Makes: 4 Servings, 2 muffins each
Nonstick cooking spray
1 cup shredded reduced fat extra sharp Cheddar cheese
1 cup shredded reduced fat Colby and Monterey Jack cheese
1/2 cup buttermilk biscuit mix
1 can (4 ounces) diced mild green chilies
1/4 cup nonfat milk
1. PREHEAT oven to 425°F. SPRAY 8 regular (2-1/2-inch diameter) muffin cups with nonstick cooking spray.
2. WHISK eggs in large mixing bowl. STIR in cheeses, biscuit mix, chilies and milk until well combined.
3. DIVIDE mixture evenly between prepared muffin cups.
4. BAKE 15 to 18 minutes or until muffins are set. REMOVE from oven and let stand 5 minutes before removing from muffin cups. SERVE warm.
Serve with mild or hot salsa, if desired.
For a spicier version, use same amount of canned diced hot chilies.
Short on time? Make your mornings easier by preparing these tasty muffins the night before – warm in the microwave and you are on your way.