Preheat oven to 350°F (180°C).

Lightly grease mini muffin pan(s) with cooking spray.

In a large skillet, heat oil over medium temperature. Add red and green peppers, onion, carrots and jalapeno pepper (if using) and sauté until slightly tender, about 5 minutes.

Remove from heat and stir in black beans.

In large bowl, use a fork to whisk together eggs, milk, salt and pepper. Stir in the bean and vegetable mixture.

Scoop 3-4 Tbsp (45-60 mL) of the mixture into the prepared mini muffin pan(s). You should get about 24 egg bites.

Top with shredded cheddar cheese.

Bake in preheated oven for 20-25 minutes, until egg is set and cooked through. Remove from oven, place on wire cooling rack and let stand for 5 minutes before removing the egg bites from the pan.

Serve warm or cool and refrigerate for meals or snacks-on-the go!

tips

Want more heat? Use a larger jalapeno pepper and/or add a few drops of hot sauce when whisking the eggs, milk and seasonings together!

Switch up the veggies with whatever you have in the fridge to make this recipe your own.

Feel free to add a bit of bacon or ham or any leftover meat you have on hand!

Great breakfast on the run, snack, delicious warm or cold or microwaved. Serve with a fruit in the morning for breakfast or brunch or with a salad for supper.