These days my breakfast routine tends to get a little boring. Between work and the kids I'm lucky if I can find time to have half a coffee and a piece of toast before I run out the door, let alone actually cook something! That's why, when I have time on the weekends, I like to experiment with new ways to make the same old breakfast foods exciting again. When I came across this recipe a few weeks back I knew I'd found something special.
-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
DIRECTIONS:-Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.-Add the black beans to a large bowl. Lightly pat the beans with a paper towel to absorb any excess moisture. Add the avocado, corn, bacon, and cheese to the bowl. Lightly stir to combine. Use a spoon to divide the corn mixture evenly in the muffin tin.-In a large bowl, add the eggs, milk, hot sauce, salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.-Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.-Bake for 20 minutes. Cool for at least 5 minutes before serving.-Optional: Top with sour cream, and salsa.