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In today's fast-paced world, finding a breakfast that is both nutritious and satisfying can often feel like a challenge. However, Veggie and Egg Chili Breakfast Cups offer a delightful solution that marries flavor with health benefits. This innovative recipe not only showcases a medley of vibrant vegetables but also combines them with protein-rich eggs, creating a dish that is as visually appealing as it is nourishing. Whether you’re looking to meal prep for the week ahead or seeking a quick and easy breakfast option that everyone in the family will love, these breakfast cups are an excellent choice.

Veggie and Egg Chili Breakfast Cups

Looking for a quick and nutritious breakfast solution? Try Veggie and Egg Chili Breakfast Cups! Packed with vibrant vegetables, protein-rich eggs, and the wholesome goodness of black beans and corn, these cups are both satisfying and visually appealing. Perfect for meal prep or a cheerful brunch, they're easy to customize with your favorite ingredients. Enjoy a flavorful start to your day that fuels your body and pleases your taste buds!
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Ingredients
  

4 large eggs

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small onion, diced

1 small zucchini, grated

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped (for garnish)

Cooking spray or olive oil (for greasing)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lightly greasing it with cooking spray or olive oil.

    Sauté the Veggies: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and red bell pepper for about 3-4 minutes, until they begin to soften. Then add the grated zucchini and continue to cook for another 2-3 minutes.

      Mix Ingredients: In a large mixing bowl, combine the sautéed vegetables, black beans, corn, chili powder, cumin, smoked paprika, and season with salt and pepper. Stir well until all the ingredients are thoroughly mixed.

        Prepare the Egg Mixture: In another bowl, whisk the eggs until they are fully beaten. You can also add a pinch of salt and pepper to the eggs for extra flavor.

          Combine: Pour the egg mixture into the bowl with the veggie and bean mixture. Stir until everything is evenly coated with the egg.

            Fill the Muffin Tin: Use a ladle or spoon to evenly distribute the mixture into each muffin cup, filling them about 3/4 full. Sprinkle shredded cheese on top of each cup.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Run a knife around the edges to help release the cups. Carefully pop them out and serve warm, garnished with fresh cilantro.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6