Tex-Mex Egg Muffin Cups
Ingredients
- 1 tablespoon avocado or olive oil
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 1 small yellow onion finely diced
- ½ pound ground turkey
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 cup black beans rinsed and drained
- 1 cup fresh spinach
- 1 tomato finely diced
- ¼ cup pickled jalapeños diced, optional
- 9 eggs whisked
- ½ cup shredded cheddar optional
- ⅓ cup scallions chopped, for garnish
- 1 bunch cilantro chopped, for garnish
- 1 avocado sliced, for garnish
Instructions
- Preheat oven to 350ºF.
- In a medium skillet, heat oil and sauté peppers and onions for 5 to 7 minutes until soft.
- Add in turkey and spices and cook until browned.
- Add in black beans, spinach, and tomato. Toss to combine and set aside.
- In a large bowl, whisk the eggs. Add in the turkey and veggies. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Pour into greased muffin tin.
- Bake for 20 minutes until eggs are firm.
- Garnish and enjoy!
Notes
How to Store and Reheat: Refrigerate in an airtight container for 3 to 4 days or freeze for 2 to 3 months. To reheat, simply wrap in a paper towel and pop in the microwave until heated through. You can also warm these up in the oven at 350ºF for 10 minutes or in the air fryer for 5 minutes.
Credit: Lexi's Clean Kitchen