Southwestern Egg Cups

Eggs are the fuel and jalapeños are the fire in this flavorful, nutritious egg cup recipe.

(6 servings, 2 egg cups each)

What You Need

• Nonstick cooking spray

• ½ cup unsweetened almond milk

• 2 cups egg whites (16 large eggs)

• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 12 medium jalapeños, seeds and veins removed, chopped

• 1½ cups black beans, drained, rinsed

• 6 oz. cheddar cheese (about ¾ cup)

How To Make

1. Preheat oven to 350° F.

2. Prepare twelve muffin cups by coating with spray. Set aside

3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper (if desired); whisk to blend. Set aside.

4. Evenly divide jalapeños, beans, and cheese among prepared muffin cups.

5. Evenly pour egg mixture over jalapeño mixture.

6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean and eggs are set.

   
   

Recipe Note:

These Southwestern egg cups are the perfect meal-prepped breakfast.

Estimated Nutritional Information (per serving):

Calories 226 - Calories from Fat 90

% Daily Value*

Fat 10g - 15%

Saturated Fat 6g - 38%

Cholesterol 30mg - 10%

Sodium 616mg - 27%

Carbohydrates 13g - 4%

Fiber 5g - 21%

Sugar 2g - 2%

Protein 21g - 42%

* Percent Daily Values are based on a 2000-calorie diet.

Source: BODi Nutrition Blog.