Bring the vibrant flavors of Mexican cuisine to your breakfast table with these colorful and protein-rich egg muffins. Inspired by traditional Mexican breakfast dishes like huevos rancheros, these portable egg cups combine fresh vegetables, aromatic spices, and zesty salsa for a morning meal that’s both nutritious and exciting. Perfect for busy mornings or weekend brunches, these egg muffins deliver a tasty south-of-the-border experience in every bite.
Ingredients
For 12 egg muffins:
- 6 large eggs (300g/10.5 oz)
- 60g (1/4 cup) salsa, store-bought or homemade
- 60g (1/4 cup) diced bell peppers, any color
- 30g (2 tablespoons) fresh cilantro, finely chopped
- 1.25g (1/4 teaspoon) ground cumin
- 1.25g (1/4 teaspoon) smoked paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Optional: 1 small jalapeño, seeded and finely diced
Instructions
- Preheat your oven to 190°C (375°F). Prepare a 12-cup muffin tin by greasing thoroughly or using silicone liners.
- In a large mixing bowl, crack the eggs and add cumin, smoked paprika, salt, and black pepper. Whisk until well combined and slightly frothy.
- Drain excess liquid from the salsa using a fine-mesh strainer to prevent soggy muffins.
- Add the drained salsa, diced bell peppers, and chopped cilantro to the egg mixture. If using jalapeño, add it now.
- Stir gently to combine all ingredients evenly.
- Divide the mixture among the prepared muffin cups, filling each about 3/4 full.
- Place in the preheated oven and bake for 15-17 minutes, until the centers are set and edges are lightly golden.
- Allow to cool in the tin for 5 minutes before removing.
- Serve warm, garnished with avocado slices and extra salsa if desired.
Timing Information
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Total Time: 30 minutes
- Servings: 12 egg muffins
Nutritional Information (per muffin)
- Calories: 52
- Protein: 4g
- Fat: 3g
- Carbohydrates: 1g
- Fiber: 0.5g
- Sodium: 125mg
- Cholesterol: 95mg
Pro Tips and Tricks
- Salsa Selection: Choose a thicker salsa to prevent excess moisture in the egg muffins.
- Pepper Preparation: Dice bell peppers very small for even distribution throughout the muffins.
- Temperature Control: Avoid overbaking to prevent rubbery texture – remove when just set.
- Spice Level: Adjust heat by choosing mild or spicy salsa and adding or omitting jalapeños.
- Fresh Herbs: Add cilantro at the last minute to maintain its bright flavor.
Variations and Substitutions
- Vegetable Options:
- Add corn and black beans for a Southwest style
- Include diced onions or green onions
- Mix in diced zucchini or Mexican squash
- Protein Additions:
- Crumbled plant-based chorizo
- Black beans
- Tempeh taco “meat”
- Flavor Enhancements:
- Add nutritional yeast for cheesy flavor
- Include Mexican oregano
- Sprinkle with dairy-free cheese alternatives
Storage and Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Wrap individually and freeze for up to 2 months
- Reheating: Microwave for 20-30 seconds from refrigerated, or 1 minute from frozen
- Meal Prep: Make on Sunday for quick breakfasts throughout the week
Common FAQs
Q: Can I use egg whites only?
A: Yes, use 2 egg whites for each whole egg (approximately 3/4 cup egg whites for 6 whole eggs).
Q: How can I prevent the egg muffins from sticking to the pan?
A: Use silicone muffin liners or generously grease the tin with oil. Allow muffins to cool slightly before removing.
Q: Can I make these spicier?
A: Yes! Add diced jalapeños, use hot salsa, or include a pinch of cayenne pepper to increase heat level.
Q: What can I use instead of cilantro if I don’t like it?
A: Replace cilantro with fresh parsley, or simply omit it. You can also use dried Mexican oregano for a different herb profile.
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