Egg Cups

I probably shouldn't label posts like these as recipes.  Recipes are exact, measurement-by-measurement, precise instructions.  However, the label "recipes" is a lot shorter than "I made this up and threw in a bunch of ingredients about 10 minutes before I knew people in this house were REALLY going to want to start gnawing on some type of food unit and going to get super grumpy".  So, off we go with easy egg cups.

It's kind of WYSWYG...what you see is what you get, but I made them kind of Tex-Mex, so I'll fill you in a bit.  First I put a piece of roast beef (Healthy Ones brand at Super Target doesn't have any nitrates ~ hooray.) in some of the muffin cups. And let me tell you, after having cooked some without such a base, DO NOT DO THAT in metal. Without the meat "crust", it ate my muffin tin in a way that I could not have imagined egg would be capable of doing. So, Mr. Egg obviously needs some sort of security blanket, or he gets very angry and does naughty things.

So back to the roast beef base, or ham or whatever you want....even a rolled out English muffin works...   In a bowl I combined some black beans (canned), along with fresh diced tomatoes, cilantro, cumin, black pepper (or cayenne pepper), garlic powder, and a dash of sea salt.  I added that next to the muffin cups.  Finally, I just cracked an egg on the top of each one and sprinkled shredded cheese to finish it off.

Bake at 350 for 15-20 minutes, serve with a veggie and some yummy, crusty bread if you like and you have, once again, fed the troops.

See? Egg eyes and avocado nose and mouth. Yeah, I know. I'm easily amused.