These Southwest Beef and Egg Muffins from Amee's Savory Dish are a tasty and filling way to start the day. These muffins are great for breakfast or brunch because they are full of flavorful ground beef, bright vegetables, and a mix of spices.
Ingredients: 1/2 lb ground beef. 1/2 cup diced onions. 1/2 cup diced bell peppers. 1/2 cup diced tomatoes. 1/2 cup black beans, drained and rinsed. 1/2 cup shredded cheddar cheese. 6 large eggs. 1/4 cup milk. 1/2 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Cooking spray.
Instructions: Preheat your oven to 350F 175C. In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain any excess fat. Add the diced onions, bell peppers, and tomatoes to the skillet. Cook for 2-3 minutes until the vegetables start to soften. Stir in the black beans, chili powder, cumin, salt, and pepper. Cook for another 2 minutes to combine the flavors. In a separate bowl, whisk together the eggs and milk until well combined. Spray a muffin tin with cooking spray to prevent sticking. Spoon the beef and vegetable mixture evenly into each muffin cup, filling them about halfway. Pour the egg mixture over the beef and vegetables in each muffin cup, filling them to the top. Sprinkle shredded cheddar cheese on top of each muffin cup. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the tops are golden brown. Remove from the oven and allow the muffins to cool slightly before using a knife to loosen the edges and remove them from the muffin tin. Serve warm and enjoy your Southwest Beef and Egg Muffins!
Prep Time: 15 minutes
Cook Time: 25 minutes
The Silly Spoon
