Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

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  • 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.

Tips

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; 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.
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/16/2020
Easy, tasty and good! Read More
Rating: 5 stars
03/25/2020
I made this recipe and put it in the large muffin tin - 6 tins (for popover size). I baked it for the 25 minutes and some of the tins could have used more time cuz they were a little runny. Really easy and good. You can vary the ingredients to what you have or what you like. I used pepper jack cheese. Next time I would use 10 eggs and increase the other ingredients accordingly to fill the tins a little more. Read More