Mexican Breakfast Cups Recipe
June 23, 2017
INGREDIENTS
1/2 cup drained and rinsed, canned black beans
1 ripe Hass Avocado, peel and seed removed, chopped
1 cup frozen corn kernels
1/2 cup cooked bacon bits, or crumbled bacon pieces
1/2 cup shredded cheddar cheese
10 large eggs
1/4 cup skim milk (or any milk)
Optional: 1 – 2 tbsp. hot sauce
1 tsp. salt
1/2 tsp. ground black pepper
Optional toppings: sour cream, salsa
INSTRUCTIONS
- Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
- Add the black beans to a large bowl. Lightly pat the beans with a paper towel to absorb any excess moisture. Add the avocado, corn, bacon, and cheese to the bowl. Lightly stir to combine. Use a spoon to divide the corn mixture evenly in the muffin tin.
- In a large bowl, add the eggs, milk, hot sauce, salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.
- Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.
- Bake for 20 minutes. Cool for at least 5 minutes before serving. Optional: Top with sour cream, and salsa.
Original recipe and more pictures visit: Mexican Breakfast Cups @ thewholesomedish.com