All the Guatemalan breakfast flavors I LOVE in an easy to eat (and easy to freeze!) serving!
1/4 cup milk
2/3 cup salsa
1/2 cup shredded cheddar cheese
1/2 tsp cumin, optional
1 jalapeno, diced, optional
1 cup refried black beans
1. Whisk eggs and milk together. Add salsa, cheese, (and cumin and jalapeno, optional). Mix together.
2. Take a corn tortilla and spread a spoonful of refried black beans onto center. Spread around slightly. Push into muffin tin cup. Fill with egg mixture. Repeat until egg mixture is gone.
3. Bake at 450 until set, about 15 minutes.
4. Pop in the freezer, in a ziploc bag and grab when needed, putting in the microwave for about 1 1/2 minutes. Serve with sour cream.