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Leftover Mini Egg Cups

Yields1 Serving

 8 large eggs
 ¾ cup whole milk
 1 tsp POD & BEAN® Sweet & Spicy Cocoa Rub
 2 cups assorted leftovers (turkey, ham, Brussels sprouts, green beans, carrots, etc.)
 ¾ cup shredded cheese
 2 tbsp POD & BEAN® Green Chili or White Chocolate Habanero Hot Sauce (optional), for garnish
1

Preheat oven to 375° F.

2

In a medium bowl, whisk together eggs, milk, and Sweet & Spicy Cocoa Rub.

3

Lightly grease a muffin tin with butter or nonstick spray. Place 2-3 tablespoons of assorted leftovers into each cup. Fill each cavity 2/3 full with egg mixture and top with shredded cheese.

4

Bake for 9-12 minutes or until the center is set, remove from pans and serve immediately.

Chef Tip
5

This makes a great post-holiday family activity! Set up a make your own station and let everyone mix and match their flavors.