rice n' bean eggy cups

Name: Rice n' Bean Eggy Cups
Prep time: 10 min
Cook time: 20 min
Yield: 1
Cuisine: American
Ingredients: - leftover rice and beans; 1 tablespoon(s) olive oil; 4 - eggs; 4 - grape tomatoes; 1/4 cup(s) shredded mozzarella cheese; - dash of pepper

16 Pinches 7 Photos

Monica H

Michigan City, IN

Updated on Jan 2, 2014

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.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 1-10 serving(s)

Ingredients

- leftover rice and beans
1 tablespoon olive oil
4 - eggs
4 - grape tomatoes
1/4 cup shredded mozzarella cheese
- dash of pepper

How To Make rice n' bean eggy cups

Step 1

Wipe inside of muffin pan with olive oil.

Step 2

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

Add one sliced grape tomato into each cup. Press down, making slight indent into middle.
Step 4

Break one egg carefully into each cup; try to not break the yolk!
Step 5

Top with cheese. Sprinkle black pepper on top.
Step 6

Bake 18-20 minutes. When removing, use a spoon to scrape along the edges to release your muffin!
Step 7

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