Breakfast Bean Taco Cups

Breakfast Bean Taco Cups
: Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes
Yield: 12 servings | Serving Size: 1 taco cup

Ingredients
:
Nonstick cooking spray
3 large flour tortillas
3/4 cup dark kidney beans, mashed

3/4 cup scrambled eggs
1/4 cup Mexican cheese blend, shredded
3 cherry tomatoes, quartered

Directions
:
1. Preheat oven to 375 degrees. Coat muffin tin with non-stick
cooking spray.
2. Place tortillas on top of each other and trim edges, making a
square. Quarter the squares to make 12 small tortilla
pieces.
3. Press tortilla square into each cup of the sprayed muffin tin.
4. Fill each cup with 1 Tablespoon beans and eggs each and 1
teaspoon cheese. Then top with a tomato quarter.
5. Bake in oven for 10 minutes or until the edges of tortillas
are golden brown and cheese has melted.
6. Remove from oven and enjoy.

Nutrition Facts Per Serving: Calories: 75| Total Fat: 3 g | Saturated Fat: 1 g
| Sodium: 151 mg | Total Carbohydrate: 9 g | Dietary Fiber: 1 g | Protein: 4 g

Recipe Notes
: Optional toppings: fresh cilantro, sliced avocado, diced peppers, or spicy salsa
. Egg whites or egg substitutes can be used for a low cholesterol version.