Mexican breakfast muffins are great for when you're on the go. You can make a bunch of these at one time and eat them for the next few days. These used to be my go-to during college when I wanted something healthy, inexpensive, and FAST.
I hope you like them!
What You'll Need:
1/2 cup of canned black beans (drained)
1 ripe Hass avocado (peeled, chopped, seeds removed)
1/2 cup cooked bacon (crumbled)
1 cup corn kernels
1/2 shredded cheddar cheese
1/4 cup milk
How To Make It:
1) Preheat oven to 375 degrees Fahrenheit. Spray muffin pan with cooking spray.
2) In a large bowl, add black beans -- pat dry with paper towel. Add the avocado, corn, bacon, and cheese to the bowl. Stir lightly and use spoon to distribute mixture into the muffin tin evenly.
3) In large bowl, add eggs, and milk. Whisk well.
4) Pour egg mixture over corn mixture in the muffin tin -- fill ALMOST to the top. Bake for 20 minutes and cool for 5 minutes. Serve. :-)