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Make em’ for breakfast in the morning, or double the batch for weekly #FoodPrep!
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Spicy Southwestern Egg Breakfast Muffins
EGG muffin cups are a FAVORITE at my house! These are FULL of tasty southwestern FLAVORS!
These egg muffins are a great source of clean protein and nutrition to fuel you for the day! Hand these off to everyone in the family on busy mornings. They might even ask you to make these over and over again!
Make em’ for breakfast in the morning, or double the batch for weekly #FoodPrep!
Makes 12 muffins
Ingredients:
- 10 eggs
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- sea salt & pepper to your taste
- ¼ cup chopped cilantro leaves
- 1 cup of black beans, drained and rinsed
- 1 cup of organic corn, fresh or frozen
- 1 avocado diced
- 1 tomato, diced
- 1 jalapeno, sliced
Instructions:
Preheat the oven to 375 f degrees. Spray your muffin tin with cooking spray.
In a medium bowl whisk the eggs, salt, black pepper, cumin and cayenne pepper. Mix well to combine.
Add in a bit of black beans, corn, cilantro, tomato and jalapeno equally into each muffin cup.
Pour the eggs over the toppings until the wells are ¾ full.
Bake for about 18-20 minutes or until the eggs are set.
Garnish with fresh chopped cilantro and avocado.
Serve & enjoy!
❤Rachel
Ingredients
- 10 eggs
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- sea salt & pepper to your taste
- ¼ cup chopped cilantro leaves
- 1 cup of black beans, drained and rinsed
- 1 cup of organic corn, fresh or frozen
- 1 avocado diced
- 1 tomato, diced
- 1 jalapeno, sliced
Instructions
- Preheat the oven to 375 f degrees. Spray your muffin tin with cooking spray.
- In a medium bowl whisk the eggs, salt, black pepper, cumin and cayenne pepper. Mix well to combine.
- Add in a bit of black beans, corn, cilantro, tomato and jalapeno equally into each muffin cup.
- Pour the eggs over the toppings until the wells are ¾ full.
- Bake for about 18-20 minutes or until the eggs are set.
- Garnish with fresh chopped cilantro and avocado.
- Serve & enjoy!
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