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:

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

Directions Step-By-Step

1
Wipe inside of muffin pan with olive oil.
2
Spoon rice and bean mixture 3/4 of the way in each cup.
3
Add one sliced grape tomato into each cup. Press down, making slight indent into middle.
4
Break one egg carefully into each cup; try to not break the yolk!
5
Top with cheese. Sprinkle black pepper on top.
6
Bake 18-20 minutes. When removing, use a spoon to scrape along the edges to release your muffin!
7
Optional: Garnish with scallions and or cilantro and / or serve with salsa. Delish!

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