Indulge in Healthy Living

sharing our healthy lifestyle journey , recipes and tips

Mexican Egg Muffins

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I came across this blog of Beth’s by chance… I was looking for breakfast ideals.. I made some of these a while back..but didn’t think to add the beans.. what a great addition! Give these a try…they freeze well..so you can make them up in advance! Hop over to Bethsjourney.com…she has great recipes!! I will be sharing some more of her post!

by Beth on September 15, 2011 · 48 comments

Eggs are one of my very favorite things to have for breakfast, and something I have almost every weekend when I’m eating breakfast at home. The trouble is, I’ve never figured out a good way to have them for weekday breakfasts, until now. I’m so excited to share this recipe with you guys!

These Mexican Egg Muffins are SO delicious and full of flavor. It doesn’t hurt that they are also so easy (and cheap) to make, good for you, and portable!

I present to you:

Mexican Egg Muffins

Recipe yields 12 egg muffins, at 2pts+ each.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:
■1 bell pepper, chopped
■1/2 onion, chopped
■1.5 cups black beans (one 15 ounce can), drained and rinsed
■1/2 cup salsa
■3 whole eggs
■1 cup liquid egg whites
■2 oz shredded pepper jack cheese (or cheddar)

Directions:

To start, preheat your oven to 350º and put a small pan on the stove over medium heat.

Once the pan is heated, spray it with nonstick spray and add in your chopped onion.
Once that is starting to get soft, about 3-4 minutes, add in the red bell pepper.
Cook for another 4-5 minutes, until the veggies are soft and cooked through.
Meanwhile, add the eggs and egg whites to a bowl.
And beat with a fork to combine.
Once the veggies are done, add them to a separate bowl with the black beans and the salsa.
Stir to combine the mixture.
Now, spray your muffin tin with nonstick spray.
Side note, my mom got me this silicone one for my birthday, and this is the first time I’ve used it. Love!
Spoon the bean/veggie mixture evenly between the 12 cups.
And then pour the egg mixture into the muffin cups, spreading evenly between the 12.
Last step, sprinkle the 2 oz of shredded cheese evenly between the twelve.
And that’s it! They are ready to bake.
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Place in the preheated oven for 25 minutes, until the eggs and cooked through.
The cheese will be all melted on the top and the eggs will be set with all the mix-ins.
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Mexican Egg Muffins

Let cool for a few minutes before diving in, if you can.
They came out super easily from the silicone muffin tin, but use a butter knife to loosen from the sides if you’re having any trouble.
These are seriously amazing.
Each bite is packed with so many flavors, so these are both satisfying and delicious. The possibilities are endless in terms of what you can use for add ins, but this Mexican version is seriously an awesome choice. I love that the salsa is spread throughout them because it really boosts the flavor.

The second best part after the taste? They’re portable! I’ve had three for breakfast (6 pts+ total) for the last few days and have just reheated them into the microwave for 1 minute and they’re perfect. They keep me full for the whole morning since they’re so packed with protein, and they’re so tasty too!

Do you eat breakfast at home or at work? What’s your favorite portable breakfast?

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