Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese Recipe

Looking for a breakfast that’s not only delicious but also convenient? Muffin-tin omelets with bell pepper, black beans, and jack cheese are the answer.

These perfectly portioned delights combine the goodness of protein-packed eggs, the earthy richness of black beans, the vibrant crunch of bell peppers, and the gooey decadence of jack cheese. With a touch of Tex-Mex flair, this recipe is sure to become your go-to morning treat.

Muffin-Tin Meals

In a world where time is of the essence, meal prepping and convenience are paramount. Muffin-tin meals, like these omelets, are a fantastic way to streamline your mornings while still savoring a homemade, nutritious breakfast. They’re portable, freezer-friendly, and allow for creative customization.


  • 8 large eggs
  • 1 red bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded jack cheese
  • 1/4 cup milk
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish


  1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or line with silicone muffin liners.
  2. Sauté the Peppers: In a skillet, heat the olive oil over medium heat. Add the diced red bell pepper and sauté until softened, about 3-4 minutes.
  3. Season the Beans: To the skillet, add the black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
  4. Whisk the Eggs: In a mixing bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
  5. Assemble the Omelets: Distribute the sautéed bell pepper and black bean mixture evenly among the muffin cups. Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
  6. Add the Cheese: Sprinkle a generous amount of shredded jack cheese on top of each omelet.
  7. Bake and Serve: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
  8. Cool and Garnish: Allow the omelets to cool slightly before gently removing them from the muffin tin. Garnish with chopped fresh cilantro for a burst of flavor and color.


These muffin-tin omelets are a canvas for your culinary creativity. Feel free to customize the recipe by adding ingredients like diced ham, sautéed onions, or spinach. You can even swap out the jack cheese for cheddar or feta to suit your taste preferences.


Muffin-tin omelets with bell pepper, black beans, and jack cheese exemplify the harmony between convenience and flavor. With their Tex-Mex twist, these perfectly portioned breakfast delights are a testament to the versatility of muffin-tin meals.

Whip up a batch ahead of time, freeze them for busy mornings, or savor them fresh out of the oven. No matter how you enjoy them, these omelets are bound to become a cherished addition to your breakfast repertoire.


Can I use a different type of cheese?

Absolutely! Feel free to experiment with cheeses like cheddar, mozzarella, or feta.

Are these omelets freezer-friendly?

Yes, once cooled, you can wrap them individually and freeze for a quick breakfast option.

Can I use egg whites instead of whole eggs?

Of course! Egg whites can be a healthier alternative while maintaining the omelets’ texture.

How long can I store these omelets in the refrigerator?

They can be stored in the refrigerator for up to 3-4 days.

Can I make mini versions of these omelets for appetizers?

Certainly! Using a mini muffin tin can create bite-sized appetizers perfect for parties.