Wednesday, May 22, 2013

Southwestern Egg Cups

This recipe is from #busygirlseatclean who I follow on Instagram.

I have been wanting to try this recipe out for a while but just haven't had all the ingredients until now!!  I am kinds funny about eggs.  I never eat eggs out because I am so picky about the way I like them cooked.  I like my scrambled eggs done well so this recipe worried me a bit.  But no worries, these were cooked perfectly for my taste.  I am so happy because now I will have a quick easy egg muffin instead of living off boiled eggs each day!!

Southwestern Egg Cups
Mix together in a small bowl:
1/4 cup each corn, black beans drained, chopped onion and chopped bell pepper

In another bowl, beat 2 eggs, 6 egg whites and a dash of Mrs. Dash Southwest Chipotle.

Spray 9 muffin openings with non-stick spray.  Divide the eggs evenly between the 9 openings.  Mine filled about 1/2 to 3/4 full.  Then add the veggie mix to the eggs.  I had about 2 spoonfuls of veggies per muffin.  Bake at 350 degrees for 20 minutes.  I baked mine for 23 minutes until they were a bit more brown, since I wanted to ensure they were cooked all the way through.  These turned out better then I had anticipated.  I think it is the veggie combo that really steals the show. 

Per each egg muffin- 48 calories, 1g fat, 4g carbs and 5.3g protein.  I had 2 for my serving size with oats and blueberries!!


  1. This makes me think of our cooking group at PVN!

    1. I could have used some sweet little old ladies to help me chop onions and bell peppers!!