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

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

How to Make Rice n' Bean Eggy Cups

Step-by-Step

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

Printable Recipe Card

About Rice n' Bean Eggy Cups