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.
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.
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.
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 sauté 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.
A couple fo Egg Muffin Questions
We try to give you all the information you'll need for this recipe, but here are a couple of additional questions with their answers just in case.
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.
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.
Southwest Black Bean Egg Muffins
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* 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.
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