Mexican Egg Bake

I'm in love with eggs in ramekins, they make perfect little bite-sized meals and can go in so many fun directions.

This week it was Mexican. In a bowl mix a can of pinto or black beans, a jar of salsa, any chopped veggies you like (peppers or broccoli work well) and shredded cheddar. Smoosh this mixture into four ramekins and crack an egg on top. Add some salt and pepper and top with a little more cheese. Pop in the oven for about 20 minutes and you're all set!