Sunday, November 28, 2010

Southwest Style Egg Muffins with Black Beans and Corn

In a perfect world, we’d all sit down every morning to a leisurely, healthy breakfast. In the real world, however, we’ve all done our share of eating breakfast in our cars, on the bus or at our work desk. Sometimes, where you eat the breakfast you grabbed on your way out the door can’t be helped. What can be helped, however, is what you eat.

Southwest Style Egg Muffins with Black Beans and Corn
The Ingredients:

15 oz black beans
1 cup corn
1 small can diced green chiles
1 cup shredded pepper jack cheese
8 large eggs
1/4 cup sour cream
1 heaping tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt
fresh ground black pepper (to taste)
smoked paprika (optional)
The Directions:

Preheat oven to 375 degrees. Spray twelve muffin cups, either metal or silicone, with nonstick cooking spray. Don’t forget this step, the eggs will stick if the cups aren’t well greased, even in silicone! If you are using individual silicone muffin cups, arrange them on a parchment-lined baking sheet.

In a small bowl, stir together the beans, corn, and green chiles.

Spoon one heaping tablespoon of bean mixture into 12 muffin cups; there will be some left over. Divide shredded cheese between the muffin cups. In a mixing bowl with a pour spout, whisk together eggs, sour cream, cilantro, cumin, salt, and a few grinds of black pepper. Fill each muffin cup with egg mixture, about 7/8 full. With a fork, gently stir the mixture in each cup. Sprinkle with smoked paprika(optional).

Place muffin pan on the center rack of a preheated 375 degree oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.


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