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In recent years, breakfast cups have surged in popularity as a dynamic and convenient morning meal option. These delightful creations offer a portable and customizable way to enjoy a hearty breakfast, making them perfect for busy individuals or families on the go. Among the myriad of breakfast cup recipes, the Veggie and Egg Chili Breakfast Cups stand out due to their nutritious ingredients and bold flavors that awaken the senses. This recipe not only caters to a variety of dietary preferences but also packs a punch with its vibrant mix of vegetables, protein-rich eggs, and zesty spices.

Veggie and Egg Chili Breakfast Cups

Start your day with a burst of flavor and nutrition by trying Veggie and Egg Chili Breakfast Cups! These portable breakfast treats combine protein-rich eggs with hearty black beans, vibrant bell peppers, and zesty spices, all nestled in a crispy tortilla cup. They're not only quick to make but also customizable to suit various dietary preferences. Perfect for busy mornings or a casual brunch, these breakfast cups are sure to impress with every delicious bite!
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Ingredients
  

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

1 can (10 oz) diced tomatoes with green chilies

1 cup bell peppers (any color), diced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

4 large eggs

1 cup shredded cheese (cheddar or pepper jack works well)

1 tablespoon olive oil

6 small whole wheat or corn tortillas

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers, and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute, until fragrant.

      Add Beans and Spices: Stir in the black beans, diced tomatoes (with their juices), cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for about 5 minutes to meld the flavors together.

        Prepare Tortilla Cups: While the mixture simmers, use a round cookie cutter or a glass to cut circles from the tortillas. You should be able to get 2 circles per tortilla. Place each circle into a greased muffin tin, pressing it gently to form a cup shape.

          Add Veggie Mixture: Spoon the veggie and bean mixture evenly into the tortilla cups, filling each about 2/3 of the way full.

            Crack the Eggs: Carefully crack one egg into each tortilla cup filled with the veggie mixture. Sprinkle the shredded cheese on top of each.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly.

                Garnish & Serve: Remove the cups from the oven and allow them to cool slightly. Garnish with fresh cilantro and serve with avocado slices on the side.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings