Egg Cups

These hearty egg cups are great hot out of the oven or can be made ahead for a convenient breakfast on-the-go.

Ingredients

• 10 eggs
• 1/4 cup half-and-half
• 2 tablespoons McCormick Perfect Pinch Vegetable Seasoning
• 4 slices bacon, cooked and crumbled
• 1 medium ripe avocado, 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 finely chopped red bell pepper

Directions

1. Preheat oven to 350°F. Generously spray 12-cup muffin pan with non-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.