Corn Black Bean Tomato Egg Muffins...after making those spinach ham egg muffins, I love them so much that I started to ask myself, “What else I can put into an egg muffin?”
Prep Time: 10 Minutes Cooking Time: 20-25 Minutes
Serving: 12 Muffins
In the back of my mind, I wanted something purely vegetarian, but not a lot of work. A few days later, I came up with this recipe. So, I made and brought them to church for coffee time after the service.
Since they are huge, I cut all of them into halves before serving. Well, you know what? Before I knew it, they were all gone. Another great success!!!
I used vine tomatoes in this recipe. You can switch to grape tomatoes and click here to find out how to slice them in seconds. You can also substitute tomatoes with roasted red pepper in the jar. Drain and cut most likely takes less time and effort than tomatoes.
Just in case, there is leftover (which I doubt it...) click here to find out how you can save it.
I hope you enjoy these egg muffins as much as I did, especially when it comes to eating healthy.
1 can (14 oz) Black Beans (drained and rinsed well)
1 can (14 oz) Sweet Corn kernels (drained)
2-3 Vine Tomatoes (seeded and diced)
1 cup Double Shredded Sharp Cheddar
1 tsp Dried Cilantro
6 eggs (beaten)
2/3 cup Milk
1/2 tsp salt
1/4 tsp Black Pepper
No-stick Cooking Spray
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