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
Scale
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.
