Black Bean & Spinach Egg Muffins

Name: Black Bean & Spinach Egg Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 3 servings (6 muffins)
Ingredients: 3 eggs; 2/3 cup black beans; 1/4 cup frozen spinach, thawed and drained; Sea salt and black pepper, to taste

Make-ahead egg muffins with black beans and spinach — an easy grab-and-go breakfast with a solid dose of morning protein.

3 servings (6 muffins)
Prep 10 min
Cook 18 min
Ready in 30 min
About 10 g protein
Recipe by Caryn Becker

Baked egg muffins flecked with spinach in a well-used muffin tin

Newsletter reader and local realtor Caryn Becker shared this recipe with me. Even though she's not a big egg lover, she says these make the eggs taste delicious — and they help her get a solid dose of morning protein. By making a batch ahead of time, she always has an easy grab-and-go breakfast ready for her busy days as a realtor.

Serving size: 2 muffins.

Notes

Caryn likes to add 2/3 cup salsa to the recipe. When she does, she increases the cooking time to 20 minutes.
Leftovers: Store in an airtight container for up to 4 days.
More flavor: Add cheese, oregano, bell pepper, cilantro, or corn.
Freezer meal: After baking and cooling, freeze muffins on a baking sheet for 2–3 hours. Transfer to a freezer bag or airtight container for up to 2 months. Reheat in the oven or microwave.

— Kristen

Ingredients

3 eggs
2/3 cup black beans
1/4 cup frozen spinach, thawed and drained
Sea salt and black pepper, to taste

Nutrition per serving

Calories: 130
Protein: 10 g

Serving: 2 muffins. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Preheat the oven to 400°F (205°C) and lightly grease a muffin tray (or use a silicone muffin tray).
In a bowl, whisk the eggs. Stir in the black beans, spinach, salt and pepper.
Divide the mixture into each muffin cup, filling them about 3/4 full.
Bake for 15–18 minutes, or until set and browned on the sides. Let cool for about 5 minutes.