Mexican Breakfast Cups Recipe

Name: Mexican Breakfast Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canned black beans drained and rinsed; 1 hass avocado ripe, peel and seed removed, chopped; 1 cup frozen corn kernels; 1/2 cup bacon bits cooked, or crumbled bacon pieces; 1/2 cup shredded cheddar cheese; 10 large eggs; 1/4 cup skim milk or any milk; 1 teaspoon salt; 1/2 teaspoon ground black pepper; sour cream

Servings: persons

1
Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
2
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.
3
In a large bowl, add the eggs, milk, hot sauce (optional), salt, and pepper. Whisk until well combined. Optional: transfer the egg mixture to a large measuring cup for easy pouring.
4
Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.
5
Bake for 20 minutes. Cool for at least 5 minutes before serving.
6
Optional: Top with sour cream, and salsa.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup canned black beans drained and rinsed, 1 hass avocado ripe, peel and seed removed, chopped, 1 cup frozen corn kernels, 1/2 cup bacon bits cooked, or crumbled bacon pieces, and more.

Yes, Mexican Breakfast Cups falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Breakfast Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions