Southwest Egg Cups

gluten-free vegetarian

Who says breakfast on the go needs to be boring? These egg cups are perfect to make ahead and grab on your way out the door with a banana or mandarin oranges.

Serves: 3-6


  • 6 eggs
  • ⅓ cup salsa
  • Splash of milk of choice
  • Salt and pepper
  • ¼ cup cheese
  • ¼ cup chopped bell pepper
  • ¼ cup cup diced onion
  • ⅓ cup black beans
  • Preheat oven to 350°F and grease a muffin tin
  • In a bowl, beat the eggs until smooth. Then add the milk, salsa, salt and pepper
  • Distribute the vegetables and black beans evenly among the muffin cups, filling them about halfway full
  • Pour the egg mixture into each cup until the liquid reaches 3/4 full
  • Bake for 20 minutes or until set, and enjoy

Recipe Notes:

  • Sub vegetables with any other kind you prefer
  • Sub milk and cheese with your favorite dairy-free alternatives

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