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Mexican Breakfast Cups Recipe

Amanda Finks
  • 40 minutes
  • Serves 12

INGREDIENTS

1/2 cup

drained and rinsed (canned black beans)

1

ripe Hass Avocado (peel and seed removed, chopped)

1 cup

frozen corn kernels

1/2 cup

cooked bacon bits (or crumbled bacon pieces)

1/2 cup

shredded cheddar cheese

10

large eggs

1/4 cup

skim milk (or any milk)

Optional: 1 - 2 tbsp. hot sauce

1 tsp

salt

1/2 tsp

ground black pepper

Optional toppings: sour cream (salsa)