Mexican Breakfast Cups
This recipe is way easier than it looks! It is packed with food that #cancerhates and your body loves. Check it out, I even managed to hide some cauliflower and mushrooms in the bean mixture. Leading the way we have pasture raised eggs, I use Alfresco Eggs from Vital Farms. As you break into the egg you encounter the cheese and fresh salsa. Hitting the bottom you get the spicy and tangy veggie bean mixture! I try to get everything in one bite but the layers are good all by themselves. Don’t forget to send us your photos of your Mexican Breakfast Cups! I always love seeing your recipe tweaks.
Mexican Breakfast Cups
1 cup organic black or red beans, cooked and mashed (if using can beans rinse well)
1/2 cup steamed cauliflower
1/2 steamed mushrooms
2 green onions, thinly sliced
juice of 1 lime
¼ tbs chili powder
¼ tsp cumin
¼ tsp red pepper flakes
salt and pepper to taste
8 Mi Rancho organic corn tortillas
¼ cup fresh salsa
¼ cup raw cheddar cheese
8 pasture raised eggs
hot sauce
chopped cilantro
Preheat oven to 350°. Spray muffin tin cups with coconut oil.
In a large mixing bowl add mashed beans, cauliflower, mushrooms, green onions, lime juice, chili powder, cumin and red pepper flakes. Mix well, add salt and pepper to taste.
Cut 4 one inch lines from the edge to the center of the corn tortilla at the 12, 3, 6 and 9 positions. The goal to make it fit into the muffin cup without tearing. Place one tortilla each in the muffin tin cups.
Spoon 2 tablespoons of the bean mixture into each cup. Add some salsa and cheese. Gently crack one egg into each cup.
Bake for 25 – 30 minutes until eggs are set. Remove from oven and let pan rest for 5 – 10 minutes. Remove carefully from muffin tin. Serve with a dash of hot sauce and chopped cilantro.
Serves 4 – 6
