Southwestern Avocado Egg Muffins
Southwestern Avocado Egg Muffins have all the delicious flavors of a southwestern omelet made in a muffin tin.
Servings: 12 servings
Ingredients
- 8 large eggs
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped cilantro
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 chopped avocado
- 1 cup chopped tomato
- 4 ounces diced pepperjack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray.
- Add 8 large eggs, ½ teaspoon Kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon cumin, and ⅛ teaspoon cayenne pepper in a large measuring cup. Whisk together until combined.
- Add ¼ cup chopped cilantro, 1 (15-ounce) can of black beans, 1 chopped avocado, 1 cup chopped tomato, and 4 ounces diced pepperjack cheese4 ounces diced pepperjack cheese to the wells of the muffin pan, distributing them to your preference.
- Pour the egg mixture over the toppings until the wells are ¾ full.
- Bake for 22-25 minutes. They will inflate a lot, but once you pull them out of the oven they will deflate.
- Serve warm with more avocado on top, if desired.
Nutrition
Calories: 160kcal | Carbohydrates: 11g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 231mg | Potassium: 302mg | Fiber: 4g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
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