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Start your morning off right with a dish that packs a punch: Spicy Veggie Chili Egg Bakes. This delightful recipe combines the rich flavors of eggs, vibrant vegetables, and a medley of spices, making it an ideal choice for breakfast or brunch. Not only does it tantalize your taste buds, but it also offers a healthful blend of ingredients that can set a positive tone for the day ahead.

Healthy Chili Egg Bakes

Start your day with a burst of flavor and nutrition with Spicy Veggie Chili Egg Bakes. This easy-to-make recipe blends eggs, vibrant veggies, and zesty spices, making it perfect for breakfast or brunch. Packed with protein, fiber, and essential vitamins, these egg bakes can be customized to suit your taste and are great for meal prep. Say goodbye to boring mornings and hello to a delicious, energy-boosting meal that’s as satisfying as it is wholesome!
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Ingredients
  

8 large eggs

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 bell pepper (red or green), diced

1 small onion, diced

2 cloves garlic, minced

1 cup fresh spinach, chopped

1 tsp chili powder

1 tsp cumin

½ tsp paprika

Salt and pepper to taste

¼ cup shredded cheese (cheddar or feta)

Fresh cilantro, for garnish (optional)

Olive oil

Instructions
 

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

    Sauté the Vegetables: In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft (about 5-7 minutes). Stir in minced garlic and sauté for 1 more minute.

      Add Beans and Spinach: Add the black beans, chopped spinach, chili powder, cumin, paprika, salt, and pepper to the skillet. Cook for another 2-3 minutes until the spinach wilts and everything is well combined. Remove from heat and let cool slightly.

        Whisk the Eggs: In a large mixing bowl, whisk the eggs until well combined. Season with a pinch of salt and pepper.

          Combine Mixtures: Add the sautéed vegetable and bean mixture into the eggs and gently fold until everything is well mixed.

            Pour into Muffin Tin: Carefully pour the egg and veggie mixture into the greased muffin tin, filling each cup about ¾ full.

              Add Cheese: Sprinkle shredded cheese on top of each filled cup.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg is set and lightly browned on top.

                  Cool and Serve: Allow to cool for a few minutes before gently removing the chili egg bakes from the tin. Garnish with fresh cilantro, if desired, and serve warm.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings