Southwestern Egg Cups
Mornings can be tough. There are a hundred things to do to before rushing out the door, and often breakfast is an afterthought. It’s tempting to reach for a breakfast bar, grab a “healthy” scone at the coffee counter (it has blueberries in it, so it counts, right?), or worse, skip breakfast altogether.
That’s where these protein-packed egg cups come in. The simple recipe for these grab-and-go mini-omelets make enough for a week’s worth of breakfasts.
Southwestern Egg Cups
Eggs are the fuel and jalapeños are the fire in this egg cup recipe. Throw in some black beans and cheddar cheese and you have one flavorful breakfast.
Ingredients:
- Nonstick cooking spray
- ½ cup unsweetened almond milk
- 16 large egg whites (2 cups)
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 12 medium jalapeños, seeds and veins removed, chopped
- 1½ cups black beans, drained, rinsed
- 6 oz. cheddar cheese (about ¾ cup)
Instructions
Here are your instructions:
Preheat oven to 350° F.
Prepare twelve muffin cups by coating with spray. Set aside.
Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
Evenly divide jalapenos, beans, and cheese between prepared muffin cups.
Evenly pour egg mixture over broccoli mixture.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.
Recipe Notes
