Who says breakfast on the go needs to be boring? These egg cups are perfect to make ahead and grab on your way out the door with a banana or mandarin oranges.
Serves: 3-6
Ingredients:
- 6 eggs
- ⅓ cup salsa
- Splash of milk of choice
- Salt and pepper
- ¼ cup cheese
- ¼ cup chopped bell pepper
- ¼ cup cup diced onion
- ⅓ cup black beans
- Preheat oven to 350°F and grease a muffin tin
- In a bowl, beat the eggs until smooth. Then add the milk, salsa, salt and pepper
- Distribute the vegetables and black beans evenly among the muffin cups, filling them about halfway full
- Pour the egg mixture into each cup until the liquid reaches 3/4 full
- Bake for 20 minutes or until set, and enjoy
Recipe Notes:
- Sub vegetables with any other kind you prefer
- Sub milk and cheese with your favorite dairy-free alternatives