Easy, healthy, and packed with all the good Mexican flavors: these Black Bean Jalapeño Muffin Tin Frittatas make for the perfect weekday breakfast!
Jump to RecipeI’ve never been that person to skip breakfast. Yes, it’s the “most important meal of the day,” but I also just love breakfast food! Omelets, granola, oatmeal, pancakes, etc… I could truly eat breakfast for every meal. That being said, mornings can be chaotic sometimes — especially before work or school — leaving me really not wanting to prepare an elaborate feast. That’s why these Black Bean Jalapeño Muffin Tin Frittatas are perfect. They’re easy to take out of the fridge, heat up, and get going with your day, but they’re also absolutely delicious! Whether you’re in a rush or not, however, you have to give these a try!
The breakdown…
These Black Bean Jalapeño Muffin Tin Frittatas are super simple! They start off with a quick saute of veggies. This recipe calls for half of a sweet onion, a red bell pepper, and a jalapeño. Still, this is a super versatile recipe, so you could truly throw in whatever veggies you want! Scallions or red onion would be delicious instead of the sweet onion, just as a yellow or orange bell pepper would be delicious instead of the red bell pepper. Green bell peppers are not my favorite, but, if you’re looking for something along those ~smoky~ lines, you could also add a green poblano pepper.
I wouldn’t substitute the jalapeño, though. I mean, it’s in the title!! Jalapeños bring the perfect little Mexican kick to these Black Bean Jalapeño Muffin Tin Frittatas, without being overpowering. That being said, this recipe calls for one to two jalapeños, so, if you’re spice prone, just go with one. Personally, I say bring on the spice!!
so many spices!!
Speaking of spice, the next step is to add a ton of spices to those veggies! I prefer to add my spices to the veggie mixture instead of the eggs because I feel that the flavors really stick to everything and are brought out a bit more. This Black Bean Jalapeño Muffin Tin Frittatas recipe doesn’t go overboard on the ingredients, though. With some fresh garlic, chili powder, cumin, oregano, salt, and pepper, this is a pretty typical Mexican spice blend. Nothing crazy, but super delicious!
those black beans…
To your beaten eggs, go ahead and toss in those black beans, salsa, cilantro and the veggie mixture. The black beans are really just an extra boost of protein that take these Black Bean Jalapeño Muffin Tin Frittatas totally over the top! I love the little bit of Mexican flavor they provide to the dish, but the texture is also out of this world. Don’t leave them out!! Oh, and you definitely can’t skip that salsa! Salsa is my absolute fav… like I seriously eat it with a spoon all the time. In this recipe, the salsa brings in a whole lot of flavors, but also adds a nice tomato component to the frittatas. Whether you go with a salsa that’s chunkier or smoother, spicier or milder, or even green vs red, it’s sure to be delicious! This is my fav salsa brand!
Next up, don’t forget that cilantro! I love fresh cilantro — it just brings the perfect subtle bite to any Mexican dish. In this Black Bean Jalapeño Muffin Tin Frittatas recipe, cilantro acts as the perfect fresh note that’s so necessary in any frittata. Still, I know not everyone loves cilantro as much as I do. So, you could easily substitute the cilantro for fresh chives. Chives are pretty mild yet still have that perfect bit of freshness, so it’s always my go-to cilantro alternative!!
all about that cheese…
Last but not least, you’ve got to go in with that cheese! I know not everybody is partial to cheese with their eggs, so I left it optional in this recipe. But, personally, I think some shredded cheddar really takes these Black Bean Jalapeño Muffin Tin Frittatas to another level. There’s just something about that creamy sharp flavor that works so well with Mexican dishes, but also just acts as the perfect crispy top for these cups!! I mean, crispy cheese is just the best!!
when to serve them up!
These Black Bean Jalapeño Muffin Tin Frittatas are truly perfect for any occasion. Currently, I’ve been obsessed with eating these for lunch with a side salad or some avocado toast. But, I also love pulling them out of the fridge and heating them up before work. Microwave, oven, or even stovetop… these are perfect for reheating! These Black Bean Jalapeño Muffin Tin Frittatas also work as a wonderful addition to an elaborate brunch or family breakfast. They’re super simple, yet equally impressive… so you have to give them a try!!
However you serve these up, I hope you love them! Let me know what you think in the comments below!
Black Bean Jalapeño Muffin Tin Frittatas
Course: Breakfast, BrunchCuisine: American, Mexican, Tex MexDifficulty: Easy16
cups10
minutes20
minutes30
minutesEasy, healthy, and packed with all the good Mexican flavors: these Black Bean Jalapeño Muffin Tin Frittatas make for the perfect weekday breakfast!
Ingredients
2 tbsp olive oil
½ a large sweet onion, diced
1 red bell pepper, diced*
1-2 jalapeños, seeded and diced
3 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
2 tsp dried oregano
Salt and pepper, to taste
10 large eggs
1 15 oz can black beans, rinsed and drained
½ cup salsa of choice
⅓ cup fresh cilantro, chopped
¾ cup cheddar cheese, shredded, optional*
Instructions
- Preheat the oven to 350 degrees. Grease a 16 cup muffin tin with nonstick cooking spray.
- In a medium skillet, heat the olive oil over medium high heat. Once hot, toss in the onion, peppers, and jalapeños. Sauté for 4-5 minutes, then add the garlic and spices. Cool for another minute then turn off the heat.
- In a separate large bowl, beat the eggs. Stir in the black beans, salsa, cilantro, and prepared pepper mixture.
- Spoon ¼ cup of the mixture into each greased muffin cup. Top with cheese, if desired, and transfer to the oven. Bake for 18-22 minutes, or until the eggs are set. Switch to broil for the last 3 minutes for a more crispy finish. Allow to sit in the pan for 10 minutes before removing. (See notes for mini muffin pan directions)
Notes
- To make your frittatas in a mini muffin pan, grease 36 mini muffin cups with nonstick cooking spray. Fill each cup to the brim with the egg mixture, then bake for about 12-15 minutes. Enjoy!
- A yellow or orange bell pepper would both be delicious instead of the red bell pepper, but I wouldn’t go with a green bell pepper. You could also go with a poblano pepper, if you would like.
- You could easily substitute a few of the eggs for egg whites, but you may need to add a few extra to make sure you have enough.
- Chunky, smooth, mild, or spicy… really any salsa works for this recipe!