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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.

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

2 muffins
167 calories; protein 12.9g; carbohydrates 8.4g; dietary fiber 2.7g; sugars 2.5g; fat 8.8g; saturated fat 3.6g; cholesterol 255.3mg; vitamin a iu 1088.2IU; vitamin c 24.8mg; folate 60.9mcg; calcium 130.9mg; iron 1.9mg; magnesium 26.6mg; potassium 290.5mg; sodium 360.9mg.