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Rancho Egg Baskets

Preheat oven to 350 F. Spray custard cups with cooking spray and place on a cookie sheet. Heat tortillas in the microwave for about 15-20 seconds or until they are warm. Press a tortilla into each cup. Place beans in a small bowl and mash with a fork. Add cumin. Spoon the beans into the bottom of the tortilla cups, divided evenly. Crack 1 egg into each tortilla cup on top of the beans. Add sea sal. . .

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Servings: 1

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

2 white or yellow corn tortillas (6- inch)

2 whole large eggs

1/4 cup black beans (low sodium, drained and rinsed)

dash of cumin

dash sea salt and pepper

2 tbsp fresh low-sodium salsa

Preparation

1Preheat oven to 350 F. Spray custard cups with cooking spray and place on a cookie sheet.

2Heat tortillas in the microwave for about 15-20 seconds or until they are warm. Press a tortilla into each cup.

3Place beans in a small bowl and mash with a fork. Add cumin.

4Spoon the beans into the bottom of the tortilla cups, divided evenly.

5Crack 1 egg into each tortilla cup on top of the beans. Add sea salt and pepper.

6Place the cookie sheet with the eggs cups into the oven and bake for 25-27 minutes or until the eggs are set.

7Remove eggs from the oven and loosen the from the cups by running a table knife around the tortillas.

8Top eggs with 1 Tbsp salsa each

Additional Notes

Calories 302 | Carbs 32 | Protein 19 | Fat 11 | Fiber 6

Reviews: 0

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