Mexican Breakfast Cups Recipe
User Reviews
4.7
9 reviews
Excellent
Mexican Breakfast Cups Recipe
Report
Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.
Share:
Ingredients
- 1/2 cup drained and rinsed canned black beans
- 1 ripe Hass avocado peel and seed removed, 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
- Optional: 1 - 2 tbsp. hot sauce
- 1 tsp. salt
- ½ tsp. ground black pepper
- Optional Toppings: sour cream salsa
Add to Shopping List
Instructions
- Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
- Add the black beans to a large bowl. Lightly pat the beans with a paper towel to absorb any excess moisture. Add the avocado, corn, bacon, and cheese to the bowl. Lightly stir to combine. Use a spoon to divide the corn mixture evenly in the muffin tin.
- In a large bowl, add the eggs, milk, hot sauce, salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.
- Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.
- Bake for 20 minutes. Cool for at least 5 minutes before serving. Optional: Top with sour cream, and salsa.
Nutrition Information
Show Details
Serving
1egg cup
Calories
138kcal
(7%)
Carbohydrates
6.5g
(2%)
Protein
9.8g
(20%)
Fat
8.6g
(13%)
Saturated Fat
3g
(15%)
Fiber
1.4g
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1egg cup | |
| Calories | 138kcal | 7% |
| Carbohydrates | 6.5g | 2% |
| Protein | 9.8g | 20% |
| Fat | 8.6g | 13% |
| Saturated Fat | 3g | 15% |
| Fiber | 1.4g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
Other Recipes
You'll Also Love
