Real Recipes From Real Home Cooks ®

rice n' bean eggy cups

a recipe by
Monica H
Michigan City, IN

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.

serves 1-10
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For rice n' bean eggy cups

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

How To Make rice n' bean eggy cups

  • 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!