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.