Black Bean Egg Muffins

Black Bean Egg Muffins

Egg muffins with veggies and beans are a versatile, make-ahead meal or snack. If you don’t have a muffin pan, make this recipe in a cast iron skillet and call it a frittata! Serve with hot sauce for a spicy kick.

Makes 12 egg muffins

Preheat the oven to 350°F. Add 1 tsp olive oil to a nonstick skillet. Add ¼ cup chopped scallions and cook until bright green and fragrant. Remove the stems and seeds from 1 red bell pepper and 1 jalapeño pepper and chop the peppers into small pieces. Add the peppers to the skillet and cook for 5 minutes. Drain and rinse 1 13-ounce can of black beans and add the beans to the skillet. Stir to combine. Scramble 10 eggs in a bowl and season with ¼ tsp each of chili powder, salt and black pepper. Add the sautéed veggie and bean mixture to the eggs. Spray a muffin pan with oil spray and pour the veggie, bean and egg mixture into the muffin cups. Bake for about 20 minutes or until cooked through. Pack these egg muffins on-the-go or serve with whole wheat toast and fruit.