Mexican Breakfast Cups

Name: Mexican Breakfast Cups
Ingredients: 1/2 cup canned black beans drained and rinsed; 1 hass avocado ripe, peel and seed removed, chopped; 1 cup frozen corn kernels; 1/2 cup bacon bits cooked, or crumbled bacon pieces; 1/2 cup shredded cheddar cheese; 10 large eggs; 1/4 cup skim milk or any milk; 1 teaspoon salt; 1/2 teaspoon ground black pepper; sour cream

10 ingredients

6 steps

Ingredients

1/2 cup canned black beans drained and rinsed
1 hass avocado ripe, peel and seed removed, chopped
1 cup frozen corn kernels
1/2 cup bacon bits cooked, or crumbled bacon pieces
1/2 cup shredded cheddar cheese
10 large eggs
1/4 cup skim milk or any milk
1 teaspoon salt
1/2 teaspoon ground black pepper
sour cream

Directions

1

Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
2

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.
3

In a large bowl, add the eggs, milk, hot sauce (optional), salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.
4

Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.
5

Bake for 20 minutes. Cool for at least 5 minutes before serving.
6

Optional: Top with sour cream, and salsa.