4.7 from 9 votes
Mexican Breakfast Cups Recipe
Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
servings
Calories:
138 kcal
Course:
Breakfast, Brunch
Cuisine:
American, Mexican
Ingredients
- 1/2 cup drained and rinsed canned black beans
- 1 avocado peel and seed removed, chopped, ripe, Hass variety
- 1 cup corn kernels frozen
- 1/2 cup Bacon or crumbled bacon pieces, cooked, bits
- 1/2 cup cheddar cheese shredded
- 10 egg large
- 1/4 cup milk or any milk, skim
- Optional: 1 - 2 tbsp. hot sauce
- 1 tsp. salt
- ½ tsp. black pepper ground
- sour cream salsa, optional toppings
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.
Cup of Yum
Nutrition Information
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: 12 servings
Amount Per Serving
Calories 138
% 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.