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In recent years, the trend of healthy breakfast options has gained immense popularity among health-conscious individuals and families. As people become more aware of the importance of nutritious meals, there has been a shift towards incorporating wholesome ingredients into breakfast routines. This shift is driven by the desire for not only delicious meals but also those that fuel the body with essential nutrients. One fantastic option that embodies this trend is the Veggie and Egg Chili Breakfast Cups. These breakfast cups are not only visually appealing but also offer a delightful balance of flavors and textures, making them a perfect choice for anyone looking to start their day on a healthy note.

Veggie and Egg Chili Breakfast Cups

Start your day with a nutritious twist on breakfast by trying Veggie and Egg Chili Breakfast Cups. These delightful cups are packed with protein from eggs and black beans, vibrant veggies like bell peppers and tomatoes, and a hint of spice for flavor. They're perfect for anyone seeking a healthy meal that is both satisfying and versatile, catering to various dietary needs. Enjoy them fresh or make them ahead for a convenient breakfast option that fuels your morning!
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Ingredients
  

5 large eggs

1 cup canned black beans, drained and rinsed

1 cup bell peppers (red, yellow, green), diced

1 small onion, finely chopped

1 cup diced tomatoes (fresh or canned)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar or pepper jack)

1 tablespoon olive oil

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Tortilla chips (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, sautéing until softened, about 5 minutes. Add diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes until well combined and heated through. Remove from heat and stir in the black beans.

      Prepare the Egg Mixture: In a mixing bowl, crack the eggs and whisk them until fully beaten. Season with a pinch of salt and pepper.

        Combine Ingredients: Add the sautéed veggie and bean mixture to the beaten eggs and gently fold until fully combined.

          Prepare Muffin Tin: Grease a 12-cup muffin tin with non-stick spray or olive oil. Alternatively, use silicone muffin cups for easy removal.

            Fill the Cups: Evenly distribute the veggie and egg mixture into each muffin cup, filling them about 3/4 full. Sprinkle the shredded cheese over the top of each cup.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is firm and set, and the cheese is melted and slightly golden.

                Cool and Serve: Allow the breakfast cups to cool in the tin for about 5 minutes before carefully removing them. Top with diced avocado and chopped cilantro. Serve warm, with tortilla chips on the side if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings