If you’re craving a breakfast that’s bursting with vibrant flavors and has the perfect balance of creamy, crunchy, and savory, then this Mexican Breakfast Cups Recipe is your new go-to. Imagine bite-sized cups packed with black beans, sweet corn, smoky bacon, creamy avocado, and cheesy goodness, all wrapped up in fluffy baked eggs. Whether you’re feeding a crowd or just want a fun way to kick off your morning, these breakfast cups are not only visually appealing but also ridiculously delicious and easy to make. Trust me, once you try them, you’ll wonder how you ever started your day without them!
Ingredients You’ll Need
The beauty of this Mexican Breakfast Cups Recipe lies in its fresh and essential ingredients that work together to create a vibrant medley of flavors, textures, and colors. Each item adds its own unique touch to the savory cups, making them irresistible.
- Black beans: Drained and rinsed, they add a hearty texture and protein-packed punch.
- Hass avocado: Peeled and chopped, for creamy, buttery richness and a pop of green.
- Frozen corn kernels: Sweet bursts that complement the savory elements perfectly.
- Cooked bacon bits: Crispy and smoky, bringing an unbeatable depth of flavor.
- Shredded cheddar cheese: Melts beautifully to bind everything together with cheesy goodness.
- Large eggs: The binding star that creates the fluffy, custard-like base.
- Milk: Adds moisture and makes the eggs silky smooth; skim or your choice.
- Hot sauce (optional): For a gentle kick that lifts the whole dish.
- Salt: Essential for balancing all the flavors.
- Ground black pepper: Adds subtle warmth and spice.
- Sour cream: For serving, lends a cool tangy contrast.
- Salsa: A fresh, zesty topping that brightens each bite.
How to Make Mexican Breakfast Cups Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 375°F (190°C). This temperature is perfect for gently setting the eggs without drying them out. Don’t forget to prep your muffin tin—spray it with cooking spray or line with muffin liners to ensure the cups pop out easily after baking.
Step 2: Prepare the Filling
In a large bowl, place the rinsed black beans and gently pat them dry to avoid sogginess in your breakfast cups. Add the chopped avocado, frozen corn, crumbled bacon, and shredded cheddar cheese. Give everything a light toss just to meld the ingredients without smashing the avocado. This colorful filling is what makes the Mexican Breakfast Cups Recipe so irresistible!
Step 3: Make the Egg Mixture
Grab another bowl and crack in all your eggs. Add the milk, salt, pepper, and your optional hot sauce for a little warmth. Whisk the eggs until you see a slightly frothy, unified mixture. Pouring from a large measuring cup makes it easier to evenly distribute eggs over the filling.
Step 4: Fill the Muffin Cups
Spoon the black bean and veggie mixture evenly into each muffin cup. Then carefully pour the egg mixture over the top, filling each cup almost to the brim but without spilling over. This layering ensures the eggs bake around the filling, creating that perfect handheld breakfast treat.
Step 5: Bake the Breakfast Cups
Pop your muffin pan into the preheated oven and bake for about 20 minutes. You’ll know they’re ready when the eggs have set completely and the tops look lightly golden. Let the cups cool for five minutes before carefully removing them — this helps them hold their shape and keeps them from falling apart.
Step 6: Serve with Toppings (Optional)
Top off your Mexican Breakfast Cups Recipe with a hearty dollop of sour cream, a spoonful of fresh salsa, or both! These add a fresh, tangy zing that beautifully complements the savory baked flavors.
How to Serve Mexican Breakfast Cups Recipe
Garnishes
Simple garnishes can elevate these breakfast cups from delightful to dazzling. Think fresh cilantro leaves for a herbal burst, extra chunks of avocado for creaminess, or a sprinkle of chopped green onions for that mild crunch. These small touches add layers of freshness and texture.
Side Dishes
Pair these with a light fruit salad or a simple green salad for a balanced breakfast or brunch spread. If you’re feeling indulgent, crispy breakfast potatoes or warm tortillas also complement the hearty nature of the Mexican Breakfast Cups Recipe perfectly.
Creative Ways to Present
Serve the cups on a vibrant platter lined with parchment paper and sprinkled with extra cheese or seeds for a festive look. For gatherings, place small bowls of toppings like guacamole, sour cream, and salsa around the table to let everyone customize their cups. You can even add a hot sauce station for spice lovers!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Mexican Breakfast Cups in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making them perfect for busy mornings when you want a quick and nutritious meal without the fuss.
Freezing
For longer storage, these breakfast cups freeze wonderfully. Wrap each cup individually in plastic wrap, then place in a freezer-safe bag or container. They stay fresh in the freezer for up to 2 months and won’t lose their flavor or texture.
Reheating
To enjoy your refrigerated or frozen Mexican Breakfast Cups Recipe leftovers, microwave them for about 1 to 2 minutes until warmed through. If reheating from frozen, it’s best to thaw them in the fridge overnight first or heat in a preheated oven at 350°F (175°C) for 10-15 minutes for more even warming.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon or substitute with vegetarian bacon bits or sautéed mushrooms for that smoky, umami flavor. The black beans and cheese add plenty of richness to keep the cups satisfying.
What if I don’t have a muffin tin? Can I bake this in a regular dish?
You can, but the muffin tin helps create perfect portioned cups. For a casserole-style twist, bake the mixture in a greased baking dish and slice into squares once cooked. The texture will be very similar!
Is there a way to make this recipe dairy-free?
Yes! Use dairy-free cheese and milk alternatives like almond or oat milk. The recipe’s flavor profile will remain vibrant, and you won’t miss a thing.
Can I add more veggies to the filling?
Go for it! Diced bell peppers, onions, or even chopped spinach would blend beautifully. Just keep in mind that some veggies release more water, so briefly sauté or drain them before adding to keep the texture just right.
How spicy is this recipe, and can I adjust the heat?
The heat level is mild by default, especially if you skip the hot sauce. Feel free to add more or less hot sauce depending on your preference, or include a pinch of chili powder for a different kind of spice.
Final Thoughts
This Mexican Breakfast Cups Recipe is a brilliant way to start any day with a burst of flavor, texture, and color that feels like a mini fiesta in each bite. Easy to make, endlessly customizable, and perfect for sharing with family and friends, these cups are sure to become a beloved breakfast staple. Don’t wait—grab your ingredients and dive in; your mornings just got a whole lot tastier!
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
- Diet: Low Fat
Description
These Mexican Breakfast Cups are a delicious and convenient breakfast option, packed with black beans, avocado, corn, bacon, and cheddar cheese, all baked together with eggs to create a flavorful, portable meal. Perfect for a quick breakfast or brunch, they are customizable with toppings like sour cream and salsa.
Ingredients
Filling 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
Egg Mixture
- 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 it with muffin liners for easy removal.
- Prepare the Filling: In a large mixing bowl, add the black beans and lightly pat them dry with a paper towel to remove excess moisture. Add chopped avocado, corn, bacon, and shredded cheddar cheese to the bowl. Lightly mix everything to evenly distribute the ingredients. Spoon the filling mixture evenly among the muffin cups in the prepared tin.
- Make the Egg Mixture: In another large bowl, combine the eggs, milk, hot sauce (if using), salt, and ground black pepper. Whisk the mixture thoroughly until well-combined. For easier pouring, transfer this 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. Fill each cup until it is just about full without overflowing.
- Bake the Breakfast Cups: Place the muffin tin in your preheated oven and bake for approximately 20 minutes, or until the eggs are set and cooked through. Once done, remove from the oven and let the cups cool for at least 5 minutes before serving.
- Serve with Toppings (Optional): Add a dollop of sour cream, some salsa, or any other topping of your choice for extra flavor before enjoying.
Notes
- Lightly pat black beans dry to prevent excess moisture in the cups.
- You can use any type of milk for the egg mixture including skim, whole, or dairy-free alternatives.
- Customize with additional toppings like chopped cilantro or diced tomatoes.
- Bake in a well-greased muffin tin or use liners to ensure easy removal.
- These cups can be made ahead and kept refrigerated; reheat before serving.
