Egg and Bean Breakfast Muffins

Categories: Breads, Breakfast Foods, Muffins

         


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Recipe Information

Serving Size

1 muffin

Yield

Makes 12 servings

Nutrition Information

One serving is 50 calories, 4 g fat, 85 mg cholesterol, 180 mg sodium, 4 g carbohydrates, 1 g fiber, and 7 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • Cooking spray
  • 6 Eggs
  • 6 Egg whites
  • ¼ c Salsa
  • ½ t Black pepper
  • 2 T Get Fresh! taco seasoning
  • ¾ c Black beans, drained and rinsed
  • ¾ c Cheddar cheese, reduced fat, shredded

Directions

  1. PREHEAT oven to 350°F. SPRAY a 12-cup muffin tin with cooking spray.
  2. PLACE about 1 tablespoon of black beans in each muffin cup.
  3. In a bowl, MIX egg, egg white, salsa, pepper and taco seasoning.
  4. DIVIDE the mixture evenly into each muffin tin (about ¼ c).
  5. SPRINKLE about 1 T of cheese on top of the egg mixture in each tin.
  6. BAKE for 20-25 minutes or until eggs are set.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.