Mexican Breakfast Cups

• 1/2 cup canned black beans drained and rinsed
• 1 hass avocado ripe, peel and seed removed, chopped
• 1 cup frozen corn kernels
• 1/2 cup bacon bits cooked, or crumbled bacon pieces
• 1/2 cup shredded cheddar cheese
• 10 large eggs
• 1/4 cup skim milk or any milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• sour cream

1. Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
2. 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.
3. In a large bowl, add the eggs, milk, hot sauce (optional), salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.
4. Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.
5. Bake for 20 minutes. Cool for at least 5 minutes before serving.
6. Optional: Top with sour cream, and salsa.

black beans, hass avocado, corn, bacon bits cooked, cheddar cheese, eggs, milk, salt, ground black pepper, sour cream

Taken from www.yummly.com/recipe/Mexican-Breakfast-Cups-1731206 (may not work)