Mexican Egg Muffins

Eggs are one of my very favorite things to have for breakfast, and something I have almost every weekend when I’m eating breakfast at home. The trouble is, I’ve never figured out a good way to have them for weekday breakfasts, until now. I’m so excited to share this recipe with you guys!

These Mexican Egg Muffins are SO delicious and full of flavor. It doesn’t hurt that they are also so easy (and cheap) to make, good for you, and portable!

I present to you:

Mexican Egg Muffins

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Recipe yields 12 egg muffins, at 2pts+ each.

Prep Time: 15 minutes

Cook Time: 25 minutes


    • 1 bell pepper, chopped
    • 1/2 onion, chopped
    • 1.5 cups black beans (one 15 ounce can), drained and rinsed
    • 1/2 cup salsa
    • 3 whole eggs
    • 1 cup liquid egg whites
    • 2 oz shredded pepper jack cheese (or cheddar)


To start, preheat your oven to 350º and put a small pan on the stove over medium heat.

Once the pan is heated, spray it with nonstick spray and add in your chopped onion.

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Once that is starting to get soft, about 3-4 minutes, add in the red bell pepper.

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Cook for another 4-5 minutes, until the veggies are soft and cooked through.

Meanwhile, add the eggs and egg whites to a bowl.

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And beat with a fork to combine.

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Once the veggies are done, add them to a separate bowl with the black beans and the salsa.

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Stir to combine the mixture.

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Now, spray your muffin tin with nonstick spray.

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Side note, my mom got me this silicone one for my birthday, and this is the first time I’ve used it. Love!

Spoon the bean/veggie mixture evenly between the 12 cups.

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And then pour the egg mixture into the muffin cups, spreading evenly between the 12.

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Last step, sprinkle the 2 oz of shredded cheese evenly between the twelve.

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And that’s it! They are ready to bake.

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Place in the preheated oven for 25 minutes, until the eggs and cooked through.

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The cheese will be all melted on the top and the eggs will be set with all the mix-ins.

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Let cool for a few minutes before diving in, if you can.

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They came out super easily from the silicone muffin tin, but use a butter knife to loosen from the sides if you’re having any trouble.

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These are seriously amazing.

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Each bite is packed with so many flavors, so these are both satisfying and delicious. The possibilities are endless in terms of what you can use for add ins, but this Mexican version is seriously an awesome choice. I love that the salsa is spread throughout them because it really boosts the flavor.

The second best part after the taste? They’re portable! I’ve had three for breakfast (6 pts+ total) for the last few days and have just reheated them into the microwave for 1 minute and they’re perfect. They keep me full for the whole morning since they’re so packed with protein, and they’re so tasty too!

Do you eat breakfast at home or at work? What’s your favorite portable breakfast?

51 Comments on Mexican Egg Muffins

  1. Heather @ Dietitian on the Run
    September 15, 2011 at 8:44 am (9 years ago)

    So cute, and perfect for a dish to bring to a group brunch or something! 🙂 Or just to make and have for the week – love it!

    Hope you’re having fun in Charlotte!

  2. Jenny
    September 15, 2011 at 8:48 am (9 years ago)

    I eat a protein shake at home and then oatmeal (from the office cafeteria) or overnight oats (from home) once I get to work. But these egg cups sound amazing! I’m already planning a greek version with olives, spinach, and feta.

    • Beth
      September 15, 2011 at 9:20 pm (9 years ago)

      Ohh that greek version sounds like an awesome idea!!

  3. Lynn
    September 15, 2011 at 8:48 am (9 years ago)

    Mmm, these look great! Bookmarking this recipe so that I can make them on the weekend.

    I usually eat breakfast at home but my fav portable meal is a ww tortilla or pita with peanut butter & a banana. Healthy, tasty and very filling.

  4. Jenny
    September 15, 2011 at 9:07 am (9 years ago)

    Looks awesome; can’t wait to make them this weekend.

  5. Amy B @ Second City Randomness
    September 15, 2011 at 9:12 am (9 years ago)

    I’ve snuck eggs into my morning routine at least 2 or 3 times a week now (let’s face it, my oatmeal habit was getting a little ridiculous). It’s actually not hard for me to do a scramble- it helps when I use leftover veggies that I sauteed the night before…

  6. ashleigh
    September 15, 2011 at 9:13 am (9 years ago)

    Yummy! I am def making these for bfast next week. I am so sick of oatmeal and was looking to switch it up next week and here is my answer!

    I made your tempeh chili on Sunday and its been my lunch every day this week. Thanks for a delish recipe!

    • Beth
      September 15, 2011 at 9:21 pm (9 years ago)

      It is always so nice to change up your menu routine with something different, isn’t it?! I love that tempeh chili… might have to make it soon!

  7. Holly @ The Runny Egg
    September 15, 2011 at 9:27 am (9 years ago)

    These are adorable Beth!

    Usually we make smoothies in the morning — I’ve made them so many times that they don’t take too long to whip together. Sometimes I make eggs and toast if I have a few extra minutes. Nothing too fancy!

    Favorite portable breakfast: PBJ!

  8. marie walsh
    September 15, 2011 at 9:30 am (9 years ago)

    I love this! I’ve been looking for egg muffin recipies to try out for work, so I can literally grab and go. These are perfect!

  9. Linda
    September 15, 2011 at 9:45 am (9 years ago)

    I’m going to make these to use as an afternoon snack.

  10. Cait @ Beyond Bananas
    September 15, 2011 at 10:58 am (9 years ago)

    How convenient.. and delicious!! I need to get one of those muffin things.. they make things stick less.. right?

    Any new form of an egg.. is a great recipe for m e. Eggs are one of my favorite foods!

    • Beth
      September 15, 2011 at 9:23 pm (9 years ago)

      Yes they make things stick WAY less. They’re awesome!!

  11. Michelle
    September 15, 2011 at 11:35 am (9 years ago)

    I love these too! I usually make them in a mini muffin tin for my kiddos and they inhale them. My favorite addition is onion and zucchini, but only because I am a zucchini freak!

    I just read your story today, using the link from Healthy Tipping Point. Congratulations on your life changes and the awesome results!

    • Beth
      September 15, 2011 at 9:24 pm (9 years ago)

      Hi Michelle! Thanks for stopping by and leaving a comment! I am a total zucchini addict too… I’m looking forward to being back home from Charlotte so I can start cooking again ASAP!

  12. Jamie
    September 15, 2011 at 1:43 pm (9 years ago)

    That is such a good idea Beth!! I love it- I am not an oatmeal person for breakfast, I need protein. This would free up some time in my morning which I could use.

    • Beth
      September 15, 2011 at 9:25 pm (9 years ago)

      I like oatmeal sometimes for breakfast, but honestly can’t even tell you the last time I had it! I can’t wait to start making these reguarly. I’ve heard they freeze really well too – – I’ll see how that goes when I get home because I froze 4 of them during my trip to Charlotte!

  13. Bethany
    September 15, 2011 at 2:13 pm (9 years ago)

    I can’t wait to try this. I’ve seen this egg muffin idea before, but I love all the veggie items you added in. And I had no clue you could heat them up the next day. Thank you so much for sharing. 🙂

    • Beth
      September 15, 2011 at 9:26 pm (9 years ago)

      You’re welcome!! I was so excited to come up with the idea of black beans + veggies in these, and it does NOT disappoint!

  14. Mary
    September 15, 2011 at 2:32 pm (9 years ago)

    These look amazing, and I will definitely have to make them! Am I crazy or does it look like there are also tomatoes in this recipe on one of the photos? I’m sure you can improvise many things, just an interesting add. Either way, I’m in!

    • Beth
      September 15, 2011 at 9:27 pm (9 years ago)

      Hi Mary! There’s no straight up tomatoes in there, but there is salsa (which obviously has some tomatoes) and also red bell pepper, which also might look like a tomato in the pics!

  15. Liz @ Southern Charm
    September 15, 2011 at 2:54 pm (9 years ago)

    {swoon} I think I’m in love with this recipe!

    I usually eat at home. I use that time to cook and enjoy a meal, while relaxing and watching my pup. Breakfast is my fave!

  16. Ashley @ Coffee Cake and Cardio
    September 15, 2011 at 3:52 pm (9 years ago)

    These look amazing! I love it! I bet these would be great with Greek ingredients!

    I tend to eat breakfast at home but when I do eat breakfast at work it’s usually oatmeal. mmmm Oatmeal, so yummy!

  17. Sarah
    September 15, 2011 at 5:22 pm (9 years ago)

    Perfect portable breakfast! Looks delish.

    I always enjoy a yummy scrambled egg white tortilla though I’ve been lucky the past couple months (working the evening shift) that I actually get to eat oats cooked on the stove for breakfast!

    • Beth
      September 15, 2011 at 9:28 pm (9 years ago)

      Being able to cook and eat breakfast at home is such a treat when you’re not used to it!

  18. Marlena
    September 15, 2011 at 11:20 pm (9 years ago)

    Wow!! That sounds & looks soooooooooooo GOOD!!!!!!! Did you come up with that yourself?? BRILLIANT!! I’ve gotta try ’em!

  19. Hot Coco
    September 16, 2011 at 8:04 am (9 years ago)

    Oh-oh-oh, YUM! I am so excited to try these! 🙂

  20. Lauren @ Oatmeal after Spinning
    September 16, 2011 at 8:29 am (9 years ago)

    I eat oatmeal for breakfast every (weekday) morning. Since I’m a teacher, I have to stick to a set schedule for lunch, so I have almost 5 hours between breakfast and lunchtime. Oatmeal is the only thing that I have found that will keep me full.
    But- those eggs look delicious! I’ve made something similar before, but found that the eggs were super puffy when I took them out of the oven, and then deflated soon after. Did you find that these did that? Or are they nice and dense?
    Love the silicone bakeware, too!

  21. Koko @ Koko Likes
    September 16, 2011 at 1:09 pm (9 years ago)

    These look amazing and I love that they are only 2 points each!! Better than making an omelette because you can have them for a few days, not just one!

  22. sam
    September 19, 2011 at 11:54 pm (9 years ago)

    How long do these keep?? I just made a batch!

  23. Elaina
    September 20, 2011 at 9:34 am (9 years ago)

    I am eating these for breakfast right now! They are SO good! I put mine in a a whole wheat pita pocket for a little breakfast sandwich of sorts. Definitely going to become a staple around my house. Thanks for sharing!

  24. Sabah
    September 22, 2011 at 11:53 am (9 years ago)

    Hey Beth! I have to say, I love reading your blog! Its so motivating and empowering! As someone who has struggled with a weight problem, reading your blog has made me want to take control of my own life. I’m on weight watchers, but I’ve been having a lot of difficulty eating the right foods to keep me full. I’m also a student so it gets hard trying to plan meals simply because I don’t have the time. Can you please give me some suggestions and tips on the kinds of foods I should eat to stay full and any other advice that you think might help me?

    Thanks! =)

  25. Julie
    October 27, 2011 at 5:28 pm (9 years ago)

    This recipe looks amazing! Do you just store them in a tupperware in the fridge? Do they get soggy when you reheat? I’ve had that issue before with reheating eggs.

  26. Karina
    November 12, 2011 at 7:30 pm (9 years ago)

    these are great!! i just made them for dinner tonight and i’m glad i’ll have plenty of leftovers for the coming week 🙂 i thought i’d save myself some time and use my mini food processor to chop the pepper and onion. bad idea. i got pulverized veggies so my muffins have soggy bottoms and aren’t really portable haha next time ill chop. thanks for the great recipe!

  27. Kelsy
    January 2, 2012 at 11:44 am (9 years ago)

    I just made these last night and they are very yummy! Heating them up right now for breakfast!

  28. Adrienne
    January 2, 2012 at 6:01 pm (9 years ago)

    Hi! I made these today and they are delicious! They’ll be great for breakfast this week.
    I joined Weight Watchers this week and just discovered your blog. Thank you for sharing your story and awesome recipes!


    • Beth
      January 2, 2012 at 8:41 pm (9 years ago)

      Hi Adrienne – So glad you made the Egg Muffins and love them!! I looooooooove Weight Watchers and think its an amazing program. Good luck!!!!

  29. Michael
    February 21, 2012 at 12:16 pm (9 years ago)

    OMG I can’t wait to make these! What a great quick, healthy breakfast and so low in P+. Love it!!!

  30. Rachel
    July 6, 2012 at 5:14 pm (8 years ago)

    I got a silicone tray just to try these.

    • Beth
      July 8, 2012 at 10:44 am (8 years ago)

      I hope you enjoyed them! I haven’t made these in ages and am thinking about making a batch later today!

  31. Laura
    August 8, 2012 at 10:11 pm (8 years ago)

    Just found your site this evening. I’m thrilled for you…and so inspired by you. I need eggs daily to keep me going. I love this idea to make ahead and re-heat to eat. With two young kids, I can’t always cook on the spot. Just one question…if I wanted to use all whole eggs (instead of the eggs plus the egg whites from a package), how many eggs would I use? I’m sure it’s lower fat your way, but I just don’t keep the egg whites on hand and don’t mind using all eggs. Thanks!

    • Beth
      August 9, 2012 at 9:58 am (8 years ago)

      Hi Laura! I’m so glad you found me. I’m honestly not sure how many eggs you would use. 3 tbsp egg whites = 1 large egg, so I’d guess about 5 extra eggs, or 8 total? This would definitely affect the Pts+ value if you’re doing WW, so make sure you put it into your recipe builder!

      • Laura
        August 9, 2012 at 10:21 am (8 years ago)

        Great – thanks. I’ll try 8 eggs. That sounds like a good amount. I’m not on WW, but would like to lose weight. Right now, though, I’m trying to make sure my kids eat hearty. I’ll just have to limit my own portion size.

  32. Susan
    September 3, 2012 at 12:58 pm (8 years ago)

    Hi Beth,
    Just wondering– do you make these at the beginning of the week & then eat them reheated each morning? I’m assuming so. If that’s the case, do you reheat yours or eat them cold? If reheating, how long do they take to microwave & do they get rubbery? I’m sure they’re best straight out of the oven. Just trying to switch up my oatmeal breakfast. Since I’ve gotten away from using artificial sweetener, oatmeal has gotten extra boring. Need something really filling since I often don’t get a lunch break until into the afternoon.

    • Beth
      September 3, 2012 at 10:15 pm (8 years ago)

      Hi Susan – I haven’t made these in a while – thanks for the reminder! I did do one big batch at the beginning of the week, and then would heat them up in 30 second increments – usually 1 min to 1:30 depending on how many you are having and how strong the microwave is. The possibilities are endless with combinations for these. Let me know if you give them a try!

  33. Ashley
    June 3, 2013 at 10:27 pm (7 years ago)

    How do you get them from sinking in once you take them out of the oven? I tried them and they look nice and fluffy when I take them out but then they cave in quite a bit.

  34. Diane
    September 12, 2015 at 2:43 pm (5 years ago)

    WOW. I hope you still find this even though it’s been a bazillion years since you posted these! Is your silicon muffin thingy a regular muffin size or the mini size? Maybe I missed it but just want to be sure my portions & points are correct. Thanks!

  35. Kathy
    September 5, 2016 at 11:36 am (4 years ago)

    Just joined Weight Watchers (again). Do you know with the new points system how many Smart Points this would be per serving? They are in the oven right now…can’t wait to try them.


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