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Tex-Mex Egg Muffin

Featured in the Honolulu Star-Advertiser on August 21, 2019.



  • Non-stick cooking spray
  • 12 eggs
  • 1/4 cup half and half
  • 2 teaspoons black pepper
  • 1 (15.25-ounce) can corn, drained
  • 1 (15-ounce) can black beans, drained
  • 1 1/4 cup shredded cheddar cheese, divided
  • 1/2 cup bacon crumbles
  • 3/4 cup salsa


Heat oven to 375°F. Coat muffin pans with non-stick cooking spray. In a medium mixing bowl, crack and whisk eggs. Stir in half and half and black pepper. Set aside. Distribute corn, beans, 1 cup cheddar cheese and bacon crumbles evenly into muffin wells. Pour egg mixture into wells and drizzle 1 tablespoon salsa. Sprinkle remaining cheese on top of egg muffin. Bake for about 15 minutes. Let stand for 5 to 10 minutes before removing muffins from tins. Makes 12 muffins.

Approximate Nutrient Analysis per muffin:
160 calories, 8 g fat, 2.5 g saturated fat, 190 mg cholesterol, 450 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g sugar, 11 g protein


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