These black bean and egg cups are a great option when you need a breakfast on-the-go. They are packed with protein to keep you full all morning. Using a combination of whole eggs and egg whites limits saturated fat and cholesterol, and black beans add dietary fiber.
Yield: 6 egg cups
Preparation time: 10 minutes
Baking time: 12 minutes
- 3 whole large eggs
- 3 large egg whites
- 1 tbsp chopped fresh dill
- 1 green onion, chopped fine
- ¼ tsp fine ground sea salt
- 1/8 tsp ground black pepper
- 6 tbsp cooked black beans
Preheat the oven to 375 degrees F. Silicone baking cups are ideal for making egg cups, but a standard muffin tin sprayed with non-stick cooking spray can also be used.
In a medium bowl, whisk together the eggs, egg whites, dill, green onion, sea salt and black pepper. Whisk well for 1 minute until the liquid is frothy.
Place 1 tablespoon of black beans into each of the 6 muffin cups. Pour an equal amount of the eggs into each cup.
Bake for 10 to 12 minutes, until the tops are browned and the center of each cup is firm.