But, at the same time, cooking eggs in the morning is a bit much. Actually pulling out a frying pan, flipping eggs and washing up afterwards is just not going to happen during hectic mornings.
So I decided to play around in the kitchen a bit. I wanted to see if I could come up with a recipe that would let me make a big batch on Sundays and reheat during the week. I discovered that I could bake eggs and refried beans in cupcake tins. First, the eggs get baked in the oven for fifteen minutes. Then, you add a layer beans and put them back into the oven. Let them cool and then they will slide right out of the cupcake tin. Transfer them to a Tupperware container and store them in the fridge.
During busy mornings, I simply pop one into the microwave for 30 seconds.
What would you call these? I can’t seem to come up with a good name. Cupcake frittatas? Mexican frittatas? Super Breakfast Cupcakes?
Baked Eggs and Beans- Fast, High Protein Breakfast
- 6 eggs
- 1 cup refried beans (you could open a can but homemade is so much better)
- Nonstick cooking spray
- cupcake tin
1. Preheat the oven to 400˚.
3. Break one egg into each cupcake space.
4. Bake the eggs for fifteen minutes or until they have started to firm up.
6. Return back to the oven and bake for another 15 minutes.
7. Remove from the oven and let them cool. You can take them out of the cupcake tin using a fork. Store them in the refrigerator. To reheat them, microwave them for 30 seconds.
Serving Size: 1 egg and refried bean
WW Points+: 3
Calories 138, Carbs 10g, Fat 6g, Protein 9g
I am the Johnny Appleseed of beans. I truly believe in the power of homemade refried beans. They are much more delicious than canned, much more healthy than restaurant style and much easier than you’d think. Check out how to make them here: