Breakfast + Brunch


Tex-Mex Egg Muffins

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Serves: 2-4

Prep Time: 15 minutes

Cook Time: 30 minutes

Nutrition Information: +
Total Calories 250
Total Fat 16g
Choloesterol 385mg
Sodium 450mg
Total Carbohydrates 8g
Dietary Fiber 2g
Total Sugars 4g
     Added Sugars 0g
Protein 17g
Vitamin D 2.6mcg
Calcium 159mg
Iron 2mg
Potassium 294mg


Non-stick cooking spray

6 large eggs

1/3 cup milk

1/4 teaspoon cumin, divided

1/4 teaspoon chili powder, divided

1/4 teaspoon garlic powder, divided

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 tablespoon olive oil

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion

1/4 cup cooked black beans (if using canned, be sure to drain and rinse)

1/4 cup shredded Mexican blend cheese


01Preheat the oven to 350 degrees F. Generously spray a muffin tin with nonstick cooking spray and set aside.
02In a large bowl whisk together eggs, milk, and ⅛ teaspoon each cumin, chili powder, and garlic powder, plus salt and pepper.
03Heat olive oil in a skillet over medium heat. Sauté the bell pepper and onion until softened, about 3 to 4 minutes. Turn off the heat and mix in the black beans.
04Transfer the cooked veggies and beans to the egg mixture. Mix together.
05Pour 1/3 cup of the egg mixture into each muffin tin cup. Sprinkle cheese on top of each egg muffin. Bake for 30 minutes, or until the eggs are set. Let cool slightly before removing from the muffin tin.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.