Rice n' Bean Eggy Cups

7
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1-10
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

How to Make Rice n' Bean Eggy Cups

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!

Printable Recipe Card

About Rice n' Bean Eggy Cups





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