Healthy Mexican Black Bean Egg Bake Made in a Muffin Tin
  • 6 whole eggs
  • 6 egg whites
  • ¼ cup salsa
  • ½ salt
  • ½ pepper
  • 1 tablespoon olive oil
  • 1 red pepper, seeded and chopped
  • ½ onion, chopped
  • 2 tablespoons taco seasoning
  • ¾ cup black beans, drained and rinsed
  • ¾ cup shredded taco cheese
  • salsa and greek yogurt for serving.
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl whisk together eggs, salsa, salt, and pepper. Set aside.
  3. In a medium pan heat up the olive oil and sauté pepper and onion until soft and translucent. Stir in the taco seasoning and cook for another minute. Add about 1 tablespoon of water to the pan if the seasoning sticks a little to the bottom.
  4. Divide the onion and pepper mixture among the muffin pan.
  5. Place 1 tablespoon of black beans per muffin cup.
  6. Divide the egg mixture among the 12 muffin cups. I used about ¼ cup per muffin cup.
  7. Add 1 tablespoon of taco cheese to each of the muffin cups.
  8. Place in the oven and bake for 20 - 21 minutes or until the eggs are set.
  9. Remove from the oven and let the egg cups cool slightly. Glide a knife around each cup and remove it from the muffin pan. Serve with salsa and plain greek yogurt.
sugar: 1 gram

Make-ahead tips

This recipe can be made completely ahead of time and stored in the refrigerator for up to 5 days or frozen up to 3 months. Reheat in the microwave.
Nutrition Information
Serving size: 1 egg cup Calories: 124 Fat: 6 Saturated fat: 2 Carbohydrates: 6 Fiber: 1 Protein: 12
Recipe by Organize Yourself Skinny at