Muffin Tin Omelets with Bell Pepper Black Beans & Jack Cheese
Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with a Southwestern spin to stash in the fridge or freezer for those extra-busy mornings.
Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with a Southwestern spin to stash in the fridge or freezer for those extra-busy mornings.
Ingredients
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8 large eggs
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½ cup reduced-fat milk
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¾ cup chopped red bell pepper
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¾ cup black beans, rinsed
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6 tablespoons shredded Monterey Jack cheese
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¼ cup salsa
Method
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Preheat oven to 325 degrees F.
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Whisk eggs, milk, salt and pepper in a large bowl.
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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.
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