Use your muffin tin to meal-prep a week’s worth of protein-packed vegetarian muffin-tin eggs with a Southwestern twist. Perfect for stashing in the fridge or freezer, they’re a lifesaver on busy mornings!.
Ingredients
8 large eggs
½ cup reduced-fat milk
¼ teaspoon salt
¼ teaspoon ground pepper
¾ cup chopped red bell pepper
¾ cup black beans, rinsed
6 tablespoons shredded Monterey Jack cheese
¼ cup salsa
Directions
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.
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 (per serving)
| 167 | Calories |
| 9g | Fat |
| 8g | Carbs |
| 13g | Protein |