Preheat your oven to 350°F (175°C).
Lightly grease your muffin tin with cooking spray or line it with muffin liners.
In a large mixing bowl, crack the eggs and whisk until well combined. Add the Kosher salt, ground black pepper, cumin, and cayenne pepper. Whisk again until the spices are incorporated.
Add the chopped cilantro, drained black beans, chopped avocado, chopped tomato, and diced pepperjack cheese to the egg mixture. Gently fold the ingredients together using a spatula.
Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are set and slightly golden on top.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
