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
Scale
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.
