Description
These Mexican Breakfast Cups are the perfect combination of protein, healthy fats, and bold flavors to start your day off right. Packed with black beans, avocado, corn, crispy bacon, and cheese, all baked together with a fluffy egg mixture, these breakfast cups are a portable, filling, and nutritious option for busy mornings or brunch gatherings. Add a spoonful of sour cream or salsa on top for that extra Mexican flair!
Ingredients
Units
Scale
Filling:
- 1/2 cup drained and rinsed canned black beans
- 1 ripe Hass avocado, peeled and chopped
- 1 cup frozen corn kernels
- 1/2 cup cooked bacon bits or crumbled bacon pieces
- 1/2 cup shredded cheddar cheese
Egg Mixture:
- 10 large eggs
- 1/4 cup skim milk (or any milk of choice)
- 1–2 tbsp hot sauce (optional)
- 1 tsp salt
- 1/2 tsp ground black pepper
Optional Toppings:
- Sour cream
- Salsa
Instructions
- Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Prepare your muffin tin by spraying it with cooking spray or lining it with muffin liners for easy removal. - Prepare the Filling:
In a large mixing bowl, add the black beans. Lightly pat them dry with a paper towel to remove excess moisture. Add chopped avocado, corn, bacon, and shredded cheddar cheese to the bowl. Lightly mix everything to evenly distribute the ingredients. Spoon the filling mixture evenly among the muffin cups in the prepared tin. - Make the Egg Mixture:
In another large bowl, combine the eggs, milk, hot sauce (if using), salt, and ground black pepper. Whisk the mixture thoroughly until well-combined. For easier pouring, transfer this egg mixture into a large measuring cup or similar container. - Fill the Muffin Cups:
Carefully pour the egg mixture over the filling in each muffin cup. Fill each cup until it is just about full without overflowing. - Bake the Breakfast Cups:
Place the muffin tin in your preheated oven and bake for approximately 20 minutes, or until the eggs are set and cooked through. Once done, remove from the oven and let the cups cool for at least 5 minutes before serving. - Serve with Toppings (Optional):
Add a dollop of sour cream, some salsa, or any other topping of your choice for extra flavor before enjoying.
Notes
- These breakfast cups can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave for a quick on-the-go meal.
- Feel free to customize the filling by adding chopped jalapeños, bell peppers, or diced onions for additional flavor and texture.
- To make this dish vegetarian, simply omit the bacon or swap it with plant-based bacon alternatives.
- Optional toppings like cilantro, green onions, or a sprinkle of crumbled queso fresco can elevate the presentation and taste.
- If freezing, wrap individual cups tightly in plastic wrap and then foil. Reheat directly from frozen in the microwave or oven.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
