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To make Tex Mex Egg Muffins, gather these simple and fresh ingredients: - 6 large eggs - 1 cup cherry tomatoes, halved - 1 bell pepper (red or green), diced - 1 small red onion, finely chopped - 1 cup cooked black beans, drained and rinsed - 1 cup shredded cheddar cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Cooking spray or olive oil (for greasing muffin tin) Using quality ingredients makes a big difference. I love the burst of flavor from the cherry tomatoes. The bell pepper adds a nice crunch. Black beans bring protein and fiber, making these muffins filling. Fresh cilantro on top gives it a fresh touch. This recipe is all about balance. You want the eggs to shine while the veggies add color and taste. Each bite is a mini explosion of Tex Mex goodness! For the full recipe, check the details above. - Preheat your oven to 375°F (190°C). - Grease a muffin tin with cooking spray or olive oil. - In a large mixing bowl, crack the eggs. - Whisk the eggs until they are well beaten. - Stir in garlic powder, cumin, salt, and pepper. - Mix these seasonings well for even flavor. - Add the halved cherry tomatoes, diced bell pepper, chopped onion, and black beans. - Stir until all ingredients are mixed. - Add half of the shredded cheddar cheese to the egg mixture. - Pour the egg mixture into the greased muffin cups. - Fill each cup about 3/4 full. - Sprinkle the remaining cheddar cheese on top of each cup. - Bake for 18-20 minutes. - Check if the muffins are set. A toothpick should come out clean. - Let the muffins cool for a few minutes. - Use a knife to gently release them from the tin. - Garnish with fresh cilantro before serving. These Tex Mex Egg Muffins are a great meal prep option. You can find the Full Recipe for all the details. Enjoy! To avoid sticking, always grease your muffin tin well. I prefer using cooking spray or olive oil. This will help the muffins pop out easily. If you use a silicone muffin pan, you may skip this step. Perfecting the bake time is key. I find that 18 to 20 minutes works best. Check for doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready. For added flavor, I suggest using spices like smoked paprika or chili powder. Mixing in fresh herbs, like cilantro or parsley, boosts taste too. Pairing these muffins with salsa or avocado can elevate your meal. A dollop of sour cream adds creaminess that balances the flavors well. For an extra kick, try hot sauce on top! For the full recipe, visit the recipe section above. {{image_2}} You can switch up the vegetables in your Tex Mex egg muffins. Spinach adds a nice green touch. Zucchini brings a soft texture and mild taste. These options keep your muffins fresh and fun. If you like cheese but want a dairy-free option, try using vegan cheese. It melts well and tastes great. Just make sure to check the package for the right amount to use. Want a vegan version? You can replace the eggs with chickpea flour. Mix one cup of chickpea flour with one cup of water. Add your spices and veggies, and bake as usual. This swap keeps the muffins tasty and plant-based. For a gluten-free option, use gluten-free flour instead of regular flour. You can also check that your cheese and other ingredients are gluten-free. This way, everyone can enjoy your muffins without worry. To keep your Tex Mex Egg Muffins fresh, store them in the fridge. Place the muffins in an airtight container. They will stay good for about four days. You can also wrap each muffin in plastic wrap for extra freshness. If you want to save them longer, freezing is a great option. Place the cooled muffins in a freezer-safe bag. Make sure to remove as much air as possible. They can last up to three months in the freezer. When it’s time to eat, you can reheat your muffins easily. The best method is using the oven. Preheat it to 350°F (175°C). Bake the muffins for about 10 to 15 minutes. This keeps them warm and fluffy. If you're in a hurry, use the microwave. Heat them for about 30 seconds to 1 minute. Check if they are warm enough. Enjoy them hot for the best taste! Can I make Tex Mex Egg Muffins ahead of time? Yes, you can make these muffins ahead of time. They store well in the fridge and make for an easy meal. Just bake them, cool, and then place them in a sealed container. How long do these muffins last in the fridge? These muffins last about 4 to 5 days in the fridge. Just make sure to keep them in an airtight container to keep them fresh. Can I serve these muffins cold? Absolutely! You can serve them cold or warm. If you prefer a warm muffin, just pop it in the microwave for a few seconds. What should I serve with Tex Mex Egg Muffins? These muffins pair well with salsa, avocado, or a dollop of sour cream. You can also serve them with a fresh salad for a complete meal. How can I adjust the spice level? To adjust the spice level, add more or fewer spices. You can use mild peppers or add jalapeños for heat. Taste your egg mixture before baking to find the right balance. For the full recipe, check out the details above. You now know how to make delicious Tex Mex Egg Muffins. We covered all the important steps, from using simple ingredients to perfecting your bake time. I shared tips for storing and reheating leftovers so nothing goes to waste. With variations for different diets, there’s something for everyone. Enjoy making this fun dish. It adds flavor to your meals and fits into any plan. Don’t hesitate to try new flavors and make them your own. Happy baking!

Tex Mex Egg Muffins

Discover the deliciousness of Tex Mex Egg Muffins, a perfect way to kickstart your day! Packed with vibrant veggies and savory flavors, these muffins are easy to make and great for meal prep. Using ingredients like eggs, cherry tomatoes, and black beans, they are a nutritious option for any breakfast lover.
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Ingredients
  

6 large eggs

1 cup cherry tomatoes, halved

1 bell pepper (red or green), diced

1 small red onion, finely chopped

1 cup cooked black beans, drained and rinsed

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooking spray or olive oil (for greasing muffin tin)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil to prevent sticking.

    In a large mixing bowl, crack the eggs and whisk until well beaten.

      Stir in garlic powder, cumin, salt, and pepper into the beaten eggs, mixing well to ensure even seasoning.

        Add the halved cherry tomatoes, diced bell pepper, chopped red onion, black beans, and half of the shredded cheddar cheese into the egg mixture. Stir until all ingredients are thoroughly combined.

          Pour the egg mixture evenly into the greased muffin cups, filling each about 3/4 full.

            Sprinkle the remaining cheddar cheese on top of each muffin cup.

              Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.

                Allow the muffins to cool for a few minutes before gently running a knife around the edges to release them from the tin.

                  Garnish with fresh cilantro before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins