If you’re craving a breakfast that bursts with flavor, texture, and vibrant colors, the Mexican Breakfast Cups Recipe is exactly what you need. These delightful little cups pack a punch with creamy avocado, smoky bacon, hearty black beans, and melty cheddar cheese all held together by fluffy baked eggs. Perfect for a weekend brunch or make-ahead weekday breakfast, this recipe combines wholesome ingredients into a convenient, handheld treat that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Mexican Breakfast Cups Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role in creating layers of flavor and a satisfying bite that’s sure to delight your taste buds and brighten your morning.
- Black beans (1/2 cup, drained and rinsed): Adds heartiness and a touch of earthiness to balance the creaminess.
- Ripe Hass avocado (1, peeled and chopped): Provides luscious creaminess and a buttery texture.
- Frozen corn kernels (1 cup): Brings bursts of sweetness and a pop of vibrant color.
- Cooked bacon bits (1/2 cup): Infuses smoky, salty flavor that elevates every bite.
- Shredded cheddar cheese (1/2 cup): Melts perfectly, adding gooey, cheesy goodness.
- Large eggs (10): The binding star that creates the fluffy, set cups everyone loves.
- Skim milk (1/4 cup): Lightens the eggs and yields a tender texture.
- Hot sauce (1-2 tbsp, optional): Adds a spicy kick for those who like a little heat.
- Salt (1 tsp): Enhances all the flavors without overpowering.
- Ground black pepper (1/2 tsp): Lends a gentle, peppery warmth.
- Sour cream: For serving, adds a cool, tangy finish.
- Salsa: Brightens the dish with fresh, zesty notes.
How to Make Mexican Breakfast Cups Recipe
Step 1: Preheat the Oven
First things first, get your oven warmed up to 375°F (190°C). While it heats, prepare your muffin tin by either spraying it with cooking spray or lining it with muffin liners. This will ensure your breakfast cups come out easily without sticking and keep their delightful shape.
Step 2: Prepare the Filling
Grab a large bowl and add the drained black beans. It’s important to pat them dry with a paper towel so the filling doesn’t become soggy. Next, toss in your chopped avocado, corn kernels, bacon bits, and shredded cheddar cheese. Lightly mix these ingredients so they are evenly distributed—this blend is what makes each cup a perfect bite of creamy, savory, and sweet all at once.
Step 3: Make the Egg Mixture
In a separate large bowl, crack in all 10 eggs and add the milk, hot sauce if you want a bit of spice, salt, and pepper. Whisk everything together vigorously until the mixture is smooth and homogenous. For convenience, pour your egg mixture into a large measuring cup or container with a spout, making it easier to pour evenly later.
Step 4: Fill the Muffin Cups
Divide the filling mixture evenly among your prepared muffin cups, distributing generous spoonfuls into each. Now carefully pour the egg mixture over the filling, filling each cup nearly to the top but without spilling. This layering technique keeps every cup perfectly balanced with filling and egg.
Step 5: Bake the Breakfast Cups
Place your muffin tin on the oven rack and bake for about 20 minutes or until the eggs are set and lightly golden on top. Baking times can vary a little, so check for firmness by lightly tapping the centers. Once done, remove the tin and let the breakfast cups cool for about five minutes before removing them—this helps them hold their shape and prevents burning your fingers.
Step 6: Serve with Toppings (Optional)
Before digging in, top your Mexican Breakfast Cups with a dollop of sour cream and some fresh salsa. This adds a creamy tang and a refreshing zing that complement the warm, savory flavors beautifully. Feel free to get creative here with extra avocado slices, chopped cilantro, or a squeeze of lime!
How to Serve Mexican Breakfast Cups Recipe
Garnishes
Garnishing your Mexican Breakfast Cups is a fun way to personalize the dish. Sour cream lends a cool, creamy contrast to the warm eggs and bacon, while fresh salsa brings brightness and a touch of acidity. Sprinkle on some chopped fresh cilantro or green onions for a pop of color and fresh herbal notes. For those hungry for heat, a few drops of your favorite hot sauce are perfect.
Side Dishes
These breakfast cups make a fantastic main event but pair wonderfully with simple sides for a complete meal. Try serving alongside a fresh fruit salad for sweetness, some crispy hash browns for extra crunch, or a light tortilla to scoop up every last bite. A cup of steaming black coffee or a mango smoothie pairs beautifully, rounding out the meal with contrasting flavors and textures.
Creative Ways to Present
To elevate your Mexican Breakfast Cups Recipe for a brunch party or holiday spread, consider serving them on a colorful platter with mini bowls of assorted toppings like sliced jalapeños, shredded cheese, or guacamole. Presenting them in a decorative muffin tin keeps them warm and easy to serve. You could even experiment by using mini bell peppers as edible cups or serve with warm tortillas for a burrito-style twist.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Breakfast Cups can be stored in an airtight container in the refrigerator for up to 3 days. This makes them ideal for quick breakfasts when you’re rushing in the morning. Just make sure they’re cooled completely before sealing to prevent any sogginess or condensation.
Freezing
These breakfast cups freeze beautifully! Wrap each one individually in plastic wrap or foil then place them all in a freezer-safe bag or container. They will keep well for up to 2 months. When you want a quick breakfast, pull out a couple the night before or morning of, and thaw in the fridge.
Reheating
To reheat, unwrap the cups and microwave them on medium power for about 1 to 1 1/2 minutes, or until heated through. You can also reheat them in a preheated oven at 350°F (175°C) for 10-12 minutes if you want to keep them crispy on the edges. Just be sure not to overcook, or the eggs may get rubbery.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply skip the bacon or replace it with vegetarian-friendly options like smoked tempeh or sautéed mushrooms to maintain a smoky, savory flavor. The black beans and cheese already add plenty of richness.
Can I use fresh corn instead of frozen?
Yes, fresh corn works wonderfully in this recipe. Just use about the same amount, roughly 1 cup, and make sure to cut the kernels off the cob before mixing them in.
Is the hot sauce necessary?
Not at all! The hot sauce is optional and adds a nice kick, but you can leave it out or add it on the side for those who prefer a milder taste.
Can I prepare the filling ahead of time?
Yes, you can prepare the filling mixture a day in advance and keep it refrigerated. Just add the avocado and cheese fresh before assembling the cups to prevent browning and melting.
How do I prevent the cups from sticking to the muffin tin?
Using cooking spray generously or placing muffin liners in the tin is key. If you don’t have liners, grease the tin well with butter or oil to make removal easier.
Final Thoughts
I can’t recommend the Mexican Breakfast Cups Recipe enough if you’re looking for a delicious, easy breakfast that feels special without requiring a lot of time. It’s versatile, full of flavor, and perfect for feeding a crowd or prepping ahead. Once you try this recipe, it might just become your go-to breakfast favorite, guaranteed to bring smiles to your table every morning!
Print
Mexican Breakfast Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Breakfast Cups are a delicious and convenient morning meal packed with black beans, avocado, corn, bacon, and cheese, all baked into protein-rich egg cups. Perfect for meal prep or a hearty breakfast, they are easy to make and customizable with your favorite toppings like sour cream and salsa.
Ingredients
Main Ingredients
- 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
- 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
Toppings (Optional)
- 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 with muffin liners to ensure easy removal of the breakfast cups after baking.
- Prepare the Filling: In a large mixing bowl, add the drained and rinsed black beans. Lightly pat them dry with a paper towel to remove excess moisture to prevent sogginess. Add the chopped avocado, frozen corn kernels, cooked bacon bits, and shredded cheddar cheese. Gently mix everything together to evenly distribute all ingredients. Spoon this mixture evenly into the prepared muffin cups.
- Make the Egg Mixture: In a separate large bowl, combine the 10 large eggs, skim milk or milk of choice, optional hot sauce, salt, and ground black pepper. Whisk the mixture thoroughly until fully combined and slightly frothy. For easier pouring, transfer the 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, filling each about to the top but avoiding overflow to allow for expansion during baking.
- Bake the Breakfast Cups: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the egg cups are fully set and cooked through. Remove from oven and allow the cups to cool for at least 5 minutes before removing from the tin.
- Serve with Toppings: Optionally, add a dollop of sour cream, some salsa, or your preferred toppings to enhance the flavor before serving and enjoying your Mexican Breakfast Cups.
Notes
- Make sure to pat the black beans dry to avoid excess moisture in the cups.
- Adjust the amount of hot sauce based on your spice tolerance or omit entirely if preferred.
- These breakfast cups can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- For a vegetarian version, omit bacon or substitute with vegetarian bacon alternatives.
- Feel free to add chopped cilantro or diced tomatoes to the filling for extra freshness.
