Preheat your oven to 375F/190C. This is crucial as it ensures even baking and helps the muffins rise nicely.
Spray silicone baking cups with nonstick spray. This helps prevent sticking and makes for an easy clean-up.
Drain the green chiles and chop them if you’re using whole chiles. This ensures they distribute evenly in the muffins, giving each bite that lovely flavor.
In each muffin cup, place a generous amount of grated Mexican blend cheese followed by a few pieces of the diced green chiles. If you're using them, sprinkle some sliced green onions on top.
In a large mixing bowl, beat your eggs until the yolks and whites are fully combined. This step is essential to achieve a uniform muffin texture.
Add the Spike Seasoning to the egg mixture and stir well. This seasoning will enhance the overall flavor of the muffins.
Pour the egg mixture over the cheese in each muffin cup, filling them to the top. You may need to do this in two pours to ensure the cheese is properly coated.
Take a fork and gently stir the mixture in each muffin cup to distribute the cheese evenly within the egg mixture. This helps avoid clumps of cheese.
Place the muffin tin in the oven and bake for about 35 minutes. Start checking them after 25 minutes, rotating the pan if necessary. The muffins are done when they are puffed up and a golden brown on top.
Once baked, remove the muffins from the oven and let them cool for a few minutes before removing them from the silicone cups. They store well in the fridge and can be reheated in the microwave for 1 to 2 minutes. Just be careful not to overheat them, or they may become rubbery!
