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Ingredients
US|METRIC
4 SERVINGS
- 10 eggs
- 1/4 cup half-and-half
- 2 Tbsp. vegetable seasoning (McCormick® Salt Free)
- 4 slices bacon (cooked and crumbled)
- 1 ripe avocado (medium, peeled, pitted and chopped)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup frozen whole kernel corn
- 1/4 cup red bell pepper (finely chopped)
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Directions
- 1 Preheat oven to 350°F. Generously spray 12-cup muffin pan with no stick cooking spray.
- 2 Beat eggs, half-and-half and Seasoning in large bowl with wire whisk. Stir in crumbled bacon, avocado, 1/2 cup of the cheese, beans, corn and bell peppers. Fill each muffin cup evenly with egg mixture. Sprinkle with remaining 1/2 cup cheese.
- 3 Bake 18 minutes or until egg is set. Cool 5 minutes on wire rack. Run small knife or spatula around each cup to loosen. Serve warm.
- 4 Make Ahead Tip: Cool egg cups completely on wire rack. Run small knife or spatula around each cup to loosen. Store in airtight container in refrigerator or freezer. To reheat, place egg cup on microwavable plate. Microwave on HIGH 30 seconds for refrigerated egg cup or 1 minute for frozen egg cup. Let stand 1 minute before serving.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol585mg195% |
| Sodium650mg27% |
| Potassium660mg19% |
| Protein31g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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