Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese

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Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese
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.
active:
20 mins
total:
45 mins
Servings:
6
Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese

Ingredients

Directions

  • 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

Serving Size:
2 muffins
Per Serving:
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.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/30/2023
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