Southwest Black Bean Egg Muffins

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Southwest Black Bean Egg Muffins packed with eggs, black beans, red pepper, onion, and a touch of jalapeno for a spicy and hearty egg muffin that's only 75 calories! Make them on the weekend and eat them all week for breakfast. Jump to Recipe keyboard_arrow_down

151 CALORIES 13g CARBS 7g FAT 12g PROTEIN
0
Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™)
(4 PointsPlus®)

Black Bean Egg Muffins are a protein and fiber packed breakfast or snack that can be made ahead of time and enjoyed all week long. These healthy egg muffins are packed with veggies, hearty black beans, and the perfect amount of spice. You may also love these Cottage Cheese Egg Muffins and Ham and Cheese Egg Muffins.

We are all about portable breakfasts, especially for super busy weekday mornings. You know the ones I mean when the entire house is chaotically trying to get ready for work and school at the same time. There is nothing better than being able to reach into the fridge on those days and grab a healthy breakfast that's already ready.

Plus these egg muffins are super versatile. You can pop them in the microwave if you prefer it warm, smush it between an English muffin with some avocado or cheese for an on the go sandwich, or throw some in lunchboxes for a quick and healthy lunch. The other great thing is that it is easy to make different flavros in one batch. You can please each and every family member without having to make ten different breakfasts.

How to Make Egg Muffins

Breakfast egg muffins are one of my favorite breakfast meals.  You can make endless combinations and they are filling and portable.  To make twelve muffins,  I usually use either 12 whole eggs or a combination of 8 egg whites and 4 whole eggs for a lighter version. Then I add in veggies, lean protein sources, and cheese. It's up to you whether you cook the veggies beforehand, but I find they come out better if you do.

Here's the base recipe:

  • 12 eggs
  • 1 cup fillings (cooked veggies, lean protein)
  • 1/2 cup cheese
  • Salt and pepper
  • Directions: Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray. Whisk the eggs until combined. Season with salt and pepper. Stir the fillings into the eggs. Divide evenly among the muffin tin. You can also fill the bottoms of the muffin tins with the fillings and pour the eggs over top. Bake for 20-25 minutes until cooked through. Wait 5-10 minutes before removing them from the tin.

For this version, I decided on a combination of black beans, peppers, and red onion.  I left out the cheese since I am trying to cut back, but some shredded cheddar or goat cheese would be deliciously mixed in.  You will notice that this version has fewer eggs than the standard recipe. That's because I wanted to use more black beans. If you want to use mor fillings, you may need to scale back on the eggs.

Healthy Egg Muffins with black beans, red peppers, onion, and jalapeno.

The other thing I love about this particular egg muffin recipe is that the black beans add fiber and filling power. While some egg muffins may leave you hungry a few hours later, these muffins have more staying power. You can use any bean you like, but I am partial to black beans for Southwestern inspired recipes. Sometimes I also throw in some taco seasoning as well to really kick up the flavor combination.

Recipe Ideas for Black Bean Egg Muffins

  • Looking for extra protein? Add in some chopped deli ham or turkey.  Cheese is also a great way to add protein. Consider using cheddar, goat cheese, or pepper jack for some extra spice.
  • Kick up the nutrition! These muffins can handle all kinds of veggies. Add spinach, mushrooms, corn, zucchini, or tomatoes.
  • More taco flavor? Consider adding some taco seasoning to the eggs to pack in even more flavor.
  • Too much heat? Leave out the jalapenos or just use a tiny amount.
  • Have kids? Kids love these muffins and its a great way to sneak in some extra veggies. They taste great warm or cold and make a great lunch item or afternoon snack.

Weight Watchers Egg Muffins packed with black beans, veggies, and a touch of heat.

Looking for more healthy egg muffin recipes?

How long do egg muffins last in the fridge?

Cooked egg muffins will last 4-5 days in an airtight container. They can be eaten cold, room temperature, or can be reheated in the microwave. These cook quickly and generally only need 10-15 seconds to reheat.

Can I freeze egg muffins?

These are a great option for the freezer and will last 2-3 months. Start by letting the cooked egg muffins cool completely. Then place them on a baking sheet and place them in the freezer for 2 hours. This will freeze the outside of the muffin so they don't stick together. Now just add them to a freezer safe container.

When you are ready to eat it, wrap it in a damp paper towel and microwave for 15-30 seconds until heated through.

Tips for Making Egg Muffins

  • Always make sure to spray the muffin tin with cooking spray. These will stick if you skip this step. 
  • For the best results, always saute your veggies beforehand. That way you guarantee you won't have a super crunchy veggie in your egg muffin. 
  • If you don't have time to cook your veggies, use defrosted frozen veggies or canned vegetables that are already soft.
  • Let the egg muffins rest for at least 5 minutes before removing them from the pan. They will come out much easier.
  • These will puff up when they are cooking, so make sure to only fill the muffin tin about 3/4 of the way up.
  • Feel free to mix up the flavors in a single batch. Just add the individual toppings to the bottom of the muffin tin and pour the eggs over top. Consider making a row for each family member. 

Here are some tools that helped when I was preparing this recipe:

  • Muffin tin: Although I used a metal muffin tin for the photos, usually I reach for a silicone muffin tin for making egg muffins since they stick the least. It almost guarantees that your muffins will pop right out after cooking. If not, you may want to use paper liners for the muffins.

This recipe originally was posted in 2014 but has been updated with new photos, tips, and ideas for cooking.

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The Recipe

Southwest Black Bean Egg Muffins

PREP TIME: 10 Min
COOK TIME: 20 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 1.5 cups canned black beans, drained and rinsed
  • 1 U green bell pepper, diced
  • 1 U jalapeno, seeded and diced
  • 1/2 cup red onion, diced
  • 8 U large eggs
  • Salt and pepper

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Instructions

(Hide Photos)
1

Preheat the oven to 350 degrees.

2

Spray a nonstick skillet with cooking spray. Add the peppers, onion, and jalapeno if using and cook until tender, about 6-8 minutes.

3

Meanwhile, whisk together the eggs. Season with salt and pepper.

4

Add the peppers, onions, and black beans to the eggs.

5

Spray a muffin tin with cooking spray. Pour in the egg mixture.

6

Bake for 20-25 minutes until puffed up and cooked through.

Nutritional Facts
Serving Size: 2 muffins
Amount Per Serving
Calories 151
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
11%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 248mg
83%
Sodium 326mg
14%
Total Carbohydrate 13g
4%
Dietary Fiber 5g
19%
Sugars 2g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Egg muffins with black beans, green peppers, jalapenos, and onion in a muffin tin.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
8 Comments
On Southwest Black Bean Egg Muffins
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Linda McDonell
September 7, 2018 - 13:31
Add a Rating:
5
I've made these a million times a million different ways. I'm making a pizza version today but have gone southwestern, hot with jalapenos, bacon, ham etc etc. Every time we hit the road in our RV I make a few dozen and freeze for quick on the go breakfasts!
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January 29, 2019 - 10:31
Yum!! I may have to copy you and try that pizza version. Sound so good!!
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July 22, 2018 - 10:39
These were easy to make ahead and freeze!
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January 29, 2019 - 10:31
So glad you enjoyed them! We love having a big batch in the freezer as well.
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March 4, 2016 - 10:46
Add a Rating:
4
Really liked this recipe. I added in some cheese, but definitely a good breakfast!
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January 29, 2019 - 10:32
I love adding cheese as well! It makes everything taste better :) Lately we have been making them with goat cheese and it's delicious.
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heatherbelle625...
February 26, 2016 - 14:21
I pinned it anyway, but there seems to be a picture missing! So you need to make these and take a pic (and if you want to air mail them to me, that'd be great! ;) )
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January 29, 2019 - 10:32
That's strange! Hopefully, you are able to see the picture now :) I would totally airmail them if I could.
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