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You can enjoy eggs and beans for breakfast in a flash. Whip up these muffins on Sunday in about 30 minutes, and store in the fridge for those crazy weekday mornings. 

Nutrition (per 3 muffins)

Calories: 165; protein: 12g; fat: 7.5g; carbs: 12g; sugar: 3g

Recipe and photo by Kathy Siegel, M.S., R.D.N., C.D.N., of Triad to Wellness.

Makes 4 Servings
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Cooking spray
6 eggs
3/4 cup unsweetened almond milk
1 (15-oz) can refried black beans
1-1/3 cup diced tomatoes
1 cup banana peppers, diced
1 bunch scallions, sliced
1/3 cup fresh cilantro
1/8 tsp chili powder
How to make it 

Preheat oven to 375°F. Prepare the muffin tin by spraying each muffin cup with non-stick cooking spray, and set aside.

In a medium bowl, beat eggs and milk together using a fork. Add refried black beans, banana peppers, diced tomatoes, scallions, cilantro, and chili powder; mix until well-combined.

Divide black bean egg mixture between each prepared muffin cup, place in oven and bake for approximately 20-25 minutes.

Remove when the mixture is set and lightly browned. Let cool for five minutes before removing muffins from the pan.

Enjoy now, or refrigerate for up to three days and enjoy later. Can also be frozen and reheated in the microwave for 40 seconds or until heated through.