Southwestern Egg Muffins Recipe is a mix of flavors of a Southwestern omelet made in a muffin tin. These Avocado Egg Muffins are so simple and easy to make that you will make them at least once a week.

Even if you don’t like southwestern flavors, you can make them to your taste just by swapping the ingredients. Our favorites are bacon, crispy hash-browns and cheddar baked in a cup.

Ingredients

• 8 large eggs

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp ground cumin

• Pinch of cayenne pepper (adjust for spice level)

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

• 1 avocado, diced (plus extra for garnish)

• 1 tomato, chopped

• 4 oz pepper jack cheese, diced or shredded

• Fresh cilantro, chopped (optional for garnish)

• Non-stick cooking spray

Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).

2. Prepare the Egg Mixture

• In a large measuring cup or bowl, whisk together the eggs, salt, black pepper, cumin, and cayenne until smooth and well combined.

3. Prep the Muffin Tin

• Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.

4. Assemble the Muffins

• Evenly distribute the black beans, diced avocado, chopped tomato, and pepper jack cheese among the muffin cups.

• Pour the egg mixture into each cup, filling just below the top — the muffins will puff up while baking but will deflate slightly as they cool.

5. Bake

• Place the muffin tin in the oven and bake for 20–24 minutes, or until the eggs are fully set and the tops are lightly golden.

6. Cool and Serve

• Allow the muffins to cool for a few minutes before removing them from the tin.

• Garnish with extra avocado slices and fresh cilantro, if desired.

• Serve warm or refrigerate for later.

Tips for Success

• Use a silicone muffin pan or parchment liners for easy release.

• Add extras like cooked bacon, chorizo, or bell peppers for variation.

• These muffins are perfect for meal prep — store in the fridge and reheat in the microwave for 30–40 seconds.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap individually and freeze for up to 2 months. Reheat from frozen in the microwave for 1–2 minutes.

Timing

• Prep Time: 10 minutes

• Cook Time: 20–24 minutes

• Total Time: ~35 minutes

You can also experiment and be creative because once you make these egg muffins you can make them according to your taste. If you have any ideas, please feel free to write down in the comment section.

French Bread Boats Stuffed with Sausage are stuffed with creamy cheese, eggs, peppers, onions and sausage. It is the breakfast that your whole family will love and it’s easy to make.

Sausage Filled French Bread Boats

The sausage that I’m using for this recipe is made of pork, spices, water and salt. It is homemade, gluten-free, and has no preservatives. You can use any kind of sausage you prefer.

These French Bread Boats Stuffed with Sausage are a hit right now. Filled with cheese, eggs, bell peppers and of course homemade sausage, it is true comfort food. Not to forget the crusty and delicious French bread.

Ingredients

• Package of sausages of your liking
• Half cup of yellow onion
• Teaspoon of garlic, minced
• 4 ounces of chopped green bell pepper
• Loaf of French bread, you can use Italian also
• 6 tablespoons of melted butter
• Teaspoon of garlic powder
• 6 whole eggs
• 1 ounce of milk
• 7 slices of cheddar cheese
• Cup of mozzarella cheese, shredded
• chives and bacon, optional

How to make French Bread Boats Stuffed with Sausage?

• Heat the oven to 400 degrees Fahrenheit. Line a baking sheet parchment paper.
• Warm up the skillet on medium heat and cook the sausage. Add garlic, onion and bell peppers about 5 minutes before the cooking is done.
• Cut the French bread and place so the face side (crust) is up on the baking sheet.
• Use 4 tablespoons of butter to brush both sides of the bread gently, and sprinkle with garlic powder.
• Cover the bread with aluminum foil and bake for about 12 minutes.
• While the French bread is baking, melt down 2 additional tablespoons of butter in a skillet and add eggs.
• Scramble the eggs for about 30 seconds and milk. Scramble just a few more seconds and finish.
• Take the French bread out of the oven and stuff with sausage, cheddar cheese, eggs mixture and mozzarella cheese.
• Place the bread back in the oven and cook until the cheese is melted, it should take about less than 3 minutes, however watch it carefully so it’s not overcooked.
• When you’re sure it’s done, remove from the oven and top by adding some chive and bacon if you like.

Garlic Butter Scallops with Honey is the meal you will often make after you taste it. Scallops are coated in the most delicious honey garlic butter sauce. I can guarantee that these Scallops will be your family’s most-wanted meal.

Although I’m not a huge fan of shrimp, the first recipe that I fell in love with is, combining the shrimp with this garlic honey sauce. I guess the secret is in the coating and heavenly honey garlic butter sauce. So I’ve decided to use this recipe on scallops. It was more than a success. Everyone loved it even more than the shrimp version.

Ingredients

• 1 lb large scallops (fresh or thawed, patted dry)

• ½ cup honey

• ¼ cup soy sauce (low sodium recommended)

• 3 cloves garlic, minced

• Juice of 1 small lemon (about 2 tbsp)

• 2 tbsp unsalted butter

• Salt and black pepper, to taste

• Green onions, thinly sliced, for garnish

Instructions

1. Prepare the Scallops

• Rinse scallops under cold water, then pat dry thoroughly with paper towels. Moisture will prevent a good sear.

• Season both sides lightly with salt and pepper.

2. Make the Sauce

• In a small bowl, whisk together the honey, soy sauce, minced garlic, and lemon juice.

• Reserve the sauce — do not marinate the scallops to avoid a rubbery texture and food safety issues.

3. Sear the Scallops

• Heat a large skillet over medium-high heat until hot.

• Add 1 tablespoon butter and swirl to coat.

• Place scallops in a single layer, leaving space between each one.

• Sear for 2–3 minutes per side, without moving them, until a golden-brown crust forms.

• Remove scallops from the pan and set aside on a plate.

4. Make the Sauce

• Reduce heat to medium.

• Add the remaining 1 tablespoon butter to the skillet.

• Pour in the honey-soy-garlic mixture and bring to a gentle simmer, stirring occasionally, for 2–3 minutes until the sauce slightly thickens.

5. Coat and Serve

• Return the scallops to the skillet and spoon the sauce over them for 1 minute to coat evenly.

• Remove from heat immediately to avoid overcooking.

• Garnish with sliced green onions.

Serving Suggestions

• Serve over steamed jasmine rice, garlic noodles, or alongside roasted vegetables.

• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a restaurant-quality meal.

Tips for Perfect Scallops

• Dry scallops are key for a proper golden sear — moisture prevents browning.

• Use a cast-iron skillet or stainless steel pan for the best crust.

• Avoid overcrowding the pan; sear in batches if needed.

• Cook scallops just until opaque in the center — about 120°F (49°C) for perfect doneness.

Make Ahead & Storage

• Make Ahead: Prepare the sauce up to 1 day ahead and refrigerate; bring to room temp before cooking.

• Refrigerator: Store leftover scallops in an airtight container for up to 2 days.

• Reheat: Gently warm in a skillet over low heat with a splash of water or broth to keep them tender.

Timing

• Prep Time: ~10 minutes

• Cook Time: ~10 minutes

• Total Time: ~20 minutes