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Healthy Mexican Black Bean Egg Bake Made in a Muffin Tin

4.5 from 2 votes
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Calories: 124kcal
Author: Organize Yourself Skinny


  • 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
  • 3/4 cup shredded taco cheese
  • salsa and greek yogurt for serving.


  • Preheat oven to 350 degrees.
  • In a medium mixing bowl whisk together eggs, salsa, salt, and pepper. Set aside.
  • 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.
  • Divide the onion and pepper mixture among the muffin pan.
  • Place 1 tablespoon of black beans per muffin cup.
  • Divide the egg mixture among the 12 muffin cups. I used about 1/4 cup per muffin cup.
  • Add 1 tablespoon of taco cheese to each of the muffin cups.
  • Place in the oven and bake for 20 - 21 minutes or until the eggs are set.
  • 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.


Serving: 1g | Calories: 124kcal | Carbohydrates: 6g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Fiber: 1g