Project Description

Recipe Ingredients:

  • 1/2 cup cooked black beans, drained (they need to be dry)

  • 1/2 cup fresh, frozen or canned corn kernels (If canned, drain first)

  • 1/4 cup diced tomatoes

  • 1/4 cup finely diced bell pepper

  • 1/8 cup finely diced onion

  • 1/2 cup shredded colby and Monterey jack cheese

  • 10 large eggs

  • 10 large eggs

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Instructions

Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or line with cupcake liners.

Add the black beans to a large bowl along with the corn, tomatoes, bell pepper, onion and cheese. Divide this mixture between the muffin cups; it should be enough for 12.

In a larger bowl, add the eggs, milk, salt and pepper. Whisk until well combined.

Pour the egg mixture over the bean mixture in the muffin tin, filling until each cup is almost full.

Bake for 20 minutes. Cool for at least 5 minutes before serving.