Egg-cellent Breakfast Cups

Categories: Breakfast Foods

         


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Recipe Information

Serving Size

1 breakfast cup

Yield

Makes 12 servings

Nutrition Information

One serving is 140 calories, 6 g fat, 170 mg cholesterol, 200 mg sodium, 12 g carbohydrates, 2 g fiber, and 9 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • Cooking Spray
  • 6 Corn Tortillas, quartered, warmed
  • 1 c Black beans, drained and rinsed
  • 1 c Onion, diced
  • ¼ c Hot sauce, optional
  • 12 Eggs
  • ¾ c Cheddar cheese,shredded, reduced fat
  • ¾ c Fresh Salsa
  • 1 Avocado, cubed, optional

Directions

  1. PREHEAT oven to 375˚F. SPRAY a 12-cup muffin tin with nonstick spray and SET aside.
  2. PLACE 2 corn tortilla triangles in each muffin tin. Triangle points should overlap and point towards the middle, forming a “cup”.
  3. PLACE 1 T of beans, 1 T onion and 1 t hot sauce in each taco cup.
  4. CRACK 1 egg into each tortilla cup.
  5. BAKE for 20 minutes or until egg is cooked to 160˚F.
  6. REMOVE from oven. TOP each cup with 1 T of cheese and PLACE back in the oven to melt cheese.
  7. REMOVE from the oven and TOP with salsa and avocado, if desired.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.