Rice n' Bean Eggy Cups

Monica H

By
@MonisiaH

This is a great way to use leftover rice and beans. I used leftovers from New Years Day - which consisted of rice, beans, scallion, roast beef bits and lime juice.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
1-10
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

leftover rice and beans
1 Tbsp
olive oil
4
eggs
4
grape tomatoes
1/4 c
shredded mozzarella cheese
dash of pepper

Step-By-Step

1Wipe inside of muffin pan with olive oil.

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2Spoon rice and bean mixture 3/4 of the way in each cup.

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3Add one sliced grape tomato into each cup. Press down, making slight indent into middle.

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4Break one egg carefully into each cup; try to not break the yolk!

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5Top with cheese. Sprinkle black pepper on top.

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6Bake 18-20 minutes. When removing, use a spoon to scrape along the edges to release your muffin!

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7Optional: Garnish with scallions and or cilantro and / or serve with salsa. Delish!

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