Preheat your oven to 350.

Dice the onion and pepper. Put a tablespoon of olive oil in a nonstick pan and cook the onions and peppers in the pan over medium heat until the veggies soften, about 5 minutes. Season with salt to help the onion sweat.

After the veggies have softened, add the drained and rinsed can of black beans. Season with chili powder, garlic powder, and cumin. Cook for a minute just to let the flavors combine. Remove from heat and set aside.

In a large mixing bowl, combine 6 whole eggs, 1/4 c milk and, cheese. Whisk together. Fold in the cooled veggie mixture.

Spray a muffin tin liberally with nonstick spray. Add 1/3 cup of the egg and veggie mix to each cavity. Top each with an additional sprinkle of cheese.

Bake at 350 for 20-24 minutes or until the middle of each muffin bounces back. Let cool and remove from muffin tins. Serve immediately or store in the fridge or freezer for an easy breakfast on the go.