Tex-Mex Egg Muffins Recipe

This easy Tex-Mex Egg Muffins recipe is made with eggs, colorful bell peppers, black beans, corn, jalapeños, and savory cheddar cheese. This recipe creates fluffy, protein-packed bites that are the perfect grab-and-go breakfast. They are ideal for busy weekday mornings, work great as a healthy meal prep option, and this recipe makes 12 muffins.

Tex-Mex Egg Muffins Ingredients

• 10 large eggs
• 1/4 cup milk
• 1 red bell pepper, finely chopped
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen or canned corn, drained
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup finely chopped red onion
• 1 cup shredded cheddar or Monterey Jack cheese, divided
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray or olive oil for the muffin tin

How To Make Tex-Mex Egg Muffins

1. Preheat the oven and prepare the pan: Preheat your oven to 375°F (190°C). Thoroughly grease a standard 12-cup muffin tin with cooking spray or olive oil to prevent sticking.
2. Whisk the egg mixture: In a large bowl, crack the eggs and add the milk, chili powder, cumin, salt, and pepper. Whisk everything together until the mixture is smooth and uniform in color.
3. Distribute the fillings: Evenly divide the chopped bell pepper, black beans, corn, jalapeño, red onion, and half of the shredded cheese (1/2 cup) among the 12 prepared muffin cups.
4. Pour the egg mixture: Carefully pour the whisked egg mixture over the fillings in each cup. Fill each one about three-quarters of the way full to leave room for the eggs to expand as they bake.
5. Top with cheese and bake: Sprinkle the remaining 1/2 cup of cheese evenly over the tops of the muffins. Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are puffed up and the centers are firm to the touch.
6. Cool before serving: Let the egg muffins cool in the pan for about 5-10 minutes. Then, use a thin knife or spatula to gently loosen the edges and lift them out. Serve warm or allow to cool completely for storage.

Recipe Tips

• Grease the Muffin Tin Well: This is the most critical step. Eggs have a tendency to stick, so be generous when greasing your muffin tin. Use cooking spray, butter, or oil, making sure to cover the bottom and all sides of each cup.
• Don’t Overfill the Cups: Fill each muffin cup about 3/4 full. The eggs will puff up significantly during baking, and overfilling can cause them to spill over and make a mess in your oven.
• Finely Chop the Fillings: To ensure everything cooks evenly and you get a taste of all the ingredients in every bite, chop your vegetables finely. Larger chunks can make the muffins fall apart.
• Let Them Cool in the Pan: Allowing the egg muffins to cool for a few minutes after baking helps them set. This makes them much easier to remove from the tin without them breaking.

What To Serve Egg Muffins

These Tex-Mex Egg Muffins are a fantastic standalone breakfast. For a more complete meal, serve two or three muffins with a side of fresh salsa, a dollop of sour cream or Greek yogurt, or a few slices of creamy avocado. They also pair nicely with a fresh fruit salad for a light and balanced start to the day.

How To Store Egg Muffins Leftovers

• Refrigerate: Let the muffins cool completely. Store them in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds until warmed through.
• Freeze: These are perfect for freezing. Once cooled, place the muffins on a baking sheet and freeze for 1 hour until solid. Transfer the frozen muffins to a zip-top freezer bag. They will keep for up to 3 months. Reheat directly from frozen in the microwave for 1-2 minutes.

Tex-Mex Egg Muffins Nutrition Facts

• Serving Size: 1 egg muffin
• Calories: 125 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 160mg
• Sodium: 320mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 9g

Frequently Asked Questions

• Why did my egg muffins stick to the pan? Sticking is usually caused by not greasing the muffin tin enough. Be sure to coat the bottom and all sides of each cup generously with oil or cooking spray. Using silicone muffin liners is also a great way to guarantee they won’t stick.
• Why did my egg muffins deflate after baking? It is completely normal for egg muffins to deflate slightly as they cool. When they bake, air and steam get trapped inside, causing them to puff up. As they cool, that steam escapes, and they settle. This doesn’t affect their delicious taste or texture.
• Can I use different fillings? Absolutely! This recipe is very adaptable. You can swap the veggies for spinach, mushrooms, or zucchini. For extra protein, add cooked and crumbled sausage, bacon, or chorizo. Any type of cheese, like pepper jack or a Mexican blend, would also be delicious.
• How do I reheat these egg muffins? For a quick option, wrap a muffin in a paper towel and microwave for 30-60 seconds (or 1-2 minutes from frozen). For a crispier texture, you can reheat them in an oven or air fryer at 350°F (175°C) for about 5-10 minutes.

Try More Recipes:

• Tex-Mex Fried Rice Recipe
• Tex-Mex Frittata Recipe
• Tex Mex Meatballs Recipe