Black Bean Egg Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 6 eggs, large
  • 3/4 cup unsweetened almond milk
  • 1 (15 ounce) can refried black beans
  • 1 cup banana peppers, diced
  • 1 1/3 cup diced tomatoes
  • 1 bunch scallions, sliced
  • 1/3 cup cilantro
  • 1/8 tsp chili powder


  1. Preheat oven to 375° F. Prepare the muffin tin by spraying each muffin cup with non-stick cooking spray, and set aside.

  2. In a medium bowl, beat eggs and milk together using a fork. Add refried black beans, banana peppers, diced tomatoes, scallions, cilantro, and chili powder; mix until well combined.

  3. Divide black bean egg mixture between each prepared muffin cup, place in oven and bake for approximately 20-25 minutes. Remove when the mixture is set and lightly browned. Let cool for 5 minutes before removing muffins from the pan. Enjoy!

Recipe Notes

Nutrient Analysis:
Serving size: 3 muffins, Calories: 240 calories, Fat: 9 grams, Saturated fat: 3 grams, Carbohydrates: 20 grams, Sugar: 3 gram, Sodium: 315 milligrams, Fiber: 9 grams, Protein: 15 grams, Cholesterol: 280 milligrams