Southwestern egg muffins are breakfast game-changers. Loaded with bell peppers, corn, black beans, and cheese. Southwestern spices. Make ahead. Freeze them. Morning solved.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray (or use silicone liners).
Mix Ingredients
In a large bowl, whisk eggs, milk, chili powder, cumin, garlic powder, salt, and pepper. Stir in black beans, corn, bell peppers, cheese, and green onions.
Fill Muffin Tin
Divide egg mixture evenly among muffin cups (fill almost full). They won’t rise much.
Bake
Bake 18-22 minutes until eggs are set and tops are golden. Let cool 5 minutes. Run a knife around edges to release.
Serve or Store
Serve warm with salsa, hot sauce, or cilantro. Or cool completely and store for the week. Breakfast solved.
Summary
Prep Time: 10 min | Bake Time: 20 min | Total: 30 min
Yield: 12 muffins | Difficulty: Easy
Storage Notes
Fridge: 1 week. Freezer: 3 months. Reheat in microwave for 30-45 seconds or in oven at 350°F for 5-7 minutes. Perfect for meal prep — grab and go all week.
