Mexican Egg Cups

11 30 102
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Mexican Egg Cups
Health Highlights


6 medium Egg
6 medium egg Egg white
1/4 cup Salsa, ready-to-serve
1/2 tsp Salt
1/2 tsp Black pepper
1 tbsp Extra virgin olive oil
1 medium pepper(s) Red bell pepper (seeded and chopped)
1/2 medium White onion (chopped)
2 tbsp Taco seasoning mix, McCormick
3/4 cup Black beans, canned (drained and rinsed)
3/4 cup shredded Mexican cheese blend


Preheat oven to 350°F.

In a medium mixing bowl whisk together eggs, salsa, salt, and pepper. Set aside.

In a medium pan heat up the olive oil and sauté pepper and onion until soft and translucent. Stir in the taco seasoning and cook for another minute. Add about 1 tablespoon of water to the pan if the seasoning sticks a little to the bottom.

Divide the onion and pepper mixture among the muffin pan.

Place 1 tablespoon of black beans per muffin cup.

Divide the egg mixture among the 12 muffin cups, about ¼ cup per muffin cup.

Add 1 tablespoon of taco cheese to each of the muffin cups.

Place in the oven and bake for 20 - 21 minutes or until the eggs are set.

Remove from the oven and let the egg cups cool slightly. Glide a knife around each cup and remove it from the muffin pan. Serve with salsa and plain greek yogurt.

Nutrition Facts

Per Portion

Calories 102
Calories from fat 52
Calories from saturated fat 18.6
Total Fat 5.8 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.2 g
Cholesterol 102 mg
Sodium 387 mg
Potassium 143 mg
Total Carbohydrate 5.5 g
Dietary Fiber 1.4 g
Sugars 1.5 g
Protein 7.6 g

Dietary servings

Per Portion

Meat Alternative 0.6
Milk Alternative 0.1
Vegetables 0.3

Energy sources


Meal Type(s)