Cheddar Egg Cups
16oz. can of corn
16oz. can of black beans
1/2 cup grated cheddar cheese
Preheat the oven to 425F.
Crack the eggs into a bowl and whisk until the egg mixture fluffs. I used a stand mixer, but you can use an electric hand mixer or a whisk.
Season the eggs with salt and pepper and carefully mix using a rubber spatula. Pour the seasoned egg mixture into sprayed muffin tin. Fill each muffin cup all the way to the top. Also, do not forget to spray the muffin tray with a oil spray or brush with oil to avoid the eggs from sticking.
Once the muffin cups are filled, add sliced scallions, corn and beans. Top each one with grated cheddar cheese.
Bake for 10 minutes.
Enjoy with buttered toast and a side of fruit.