Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with a Southwestern spin to stash in the fridge or freezer for those extra-busy mornings.

Adam Dolge
Source: EatingWell.com, March 2020


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Whisk eggs, milk, salt and pepper in a large bowl.

  • Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide bell pepper, black beans, cheese and salsa among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.


To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

167 calories; protein 12.9g 26% DV; carbohydrates 8.4g 3% DV; dietary fiber 2.7g 11% DV; sugars 2.5g; fat 8.8g 14% DV; saturated fat 3.6g 18% DV; cholesterol 255.3mg 85% DV; vitamin a iu 1088.2IU 22% DV; vitamin c 24.8mg 41% DV; folate 60.9mcg 15% DV; calcium 130.9mg 13% DV; iron 1.9mg 11% DV; magnesium 26.6mg 10% DV; potassium 290.5mg 8% DV; sodium 360.9mg 14% DV.