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Begin by preheating your oven to 375°F (190°C). Proper temperature control is crucial in baking, as it ensures even cooking and helps achieve the desired texture of your breakfast cups. An oven thermometer can be a helpful tool to verify that your oven is at the correct temperature, as many ovens can be off by several degrees.

Veggie and Egg Chili Breakfast Cups

Start your day with a nutritious and delicious option: Veggie and Egg Chili Breakfast Cups. These vibrant breakfast cups blend eggs, black beans, and an assortment of fresh veggies for a protein-packed meal that fuels your morning. Perfect for busy lifestyles, they offer a balance of flavors and nutrients to keep you energized. Easy to prepare ahead of time, they can be customized to suit various dietary needs. Enjoy this delightful twist on breakfast for a satisfying start to your day!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 bell pepper, diced (any color)

1 small onion, diced

1 small zucchini, diced

1 teaspoon chili powder

½ teaspoon cumin

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

6 large eggs

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro or green onions for garnish (optional)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or a little olive oil.

    Sauté the Veggies: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften. Then, add the zucchini and cook for an additional 3 minutes.

      Add Beans and Corn: Stir in the black beans and corn, followed by the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well and let it cook for another 2-3 minutes until all the ingredients are heated through. Remove from heat.

        Prepare the Egg Mixture: In a mixing bowl, crack the eggs and whisk them until well combined. Season with a little salt and pepper to taste.

          Combine: Once the veggie mixture has cooled slightly, fold it into the egg mixture until evenly distributed.

            Fill the Muffin Tin: Carefully pour the egg and veggie mixture into each muffin cup, filling them about ¾ of the way full. Top each cup with a sprinkle of shredded cheddar cheese.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg is set and the tops are golden brown.

                Cool and Serve: Once baked, allow the breakfast cups to cool for a few minutes before gently running a knife around the edges to help release them from the tin. Garnish with fresh cilantro or green onions if desired.

                  Enjoy: Serve warm and enjoy your delicious, nutritious Veggie and Egg Chili Breakfast Cups!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings