If you are looking for a vibrant, flavorful, and incredibly satisfying way to start your morning, this Mexican Breakfast Cups Recipe is an absolute game-changer. Picture bite-sized cups packed with creamy avocado, smoky bacon, sweet corn, and hearty black beans, all held together by a fluffy, cheesy egg custard that’s baked to perfection. These cups are portable, nutritious, and bursting with classic Mexican-inspired flavors that excite the palate and bring joy to breakfast time. Whether you’re feeding a crowd or meal prepping for the week, this recipe will soon become one of your favorite go-to dishes.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, yet essential ingredients. Each element contributes a unique texture, flavor, or color ensuring every bite of your Mexican Breakfast Cups feels like a perfect little fiesta for your taste buds.
- Black beans (1/2 cup, drained and rinsed): Adds protein and a creamy, earthy base that complements the other fillings beautifully.
- Ripe Hass avocado (peeled and chopped): Delivers buttery richness and fresh green color that pairs perfectly with warm spices.
- Frozen corn kernels (1 cup): Provides a sweet crunch and lovely yellow hues, balancing savory flavors.
- Cooked bacon bits (1/2 cup): Introduces smoky saltiness and a delightful crisp texture that takes these cups to the next level.
- Shredded cheddar cheese (1/2 cup): Melts throughout to give creamy, cheesy goodness in every bite.
- Large eggs (10): The binding star that holds the cups together with a fluffy and satisfying texture.
- Skim milk (1/4 cup): Lightens the eggs so the custard turns out silky and smooth.
- Hot sauce (1-2 tbsp, optional): Adds just the right amount of heat if you love a little spice in your breakfast.
- Salt (1 tsp): Enhances all the other flavors perfectly.
- Ground black pepper (1/2 tsp): Gives a subtle kick and warms up the dish overall.
- Sour cream and salsa: These are optional, but highly recommended toppings for an extra burst of creaminess and tangy freshness.
How to Make Mexican Breakfast Cups Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start off by preheating your oven to 375°F (190°C). It’s important to get this right so your breakfast cups bake evenly. Spray a 12-cup muffin tin with cooking spray or line it with muffin liners to ensure easy removal later. This little prep step saves you from sticky messes and makes clean-up a breeze.
Step 2: Mix the Filling
In a large bowl, add your black beans and thoughtfully pat them dry with a paper towel—this prevents sogginess in the final cups. Next, toss in the chopped avocado, corn kernels, crispy bacon bits, and shredded cheddar cheese. Gently fold the ingredients so they’re nicely combined but the avocado pieces remain intact, adding a lovely creaminess to each bite. Spoon this mixture evenly into each muffin cup, creating a colorful, tasty base for the eggs.
Step 3: Whisk the Egg Mixture
In a separate bowl, crack in all 10 eggs, then pour the milk, add hot sauce if you’re using it, salt, and ground black pepper. Whisk passionately until the mixture is smooth and unified. For an easier pour without spills, transfer the egg mixture to a large measuring cup or jug—this little hack helps fill your muffin cups neatly.
Step 4: Pour and Fill Each Cup
Carefully pour the egg mixture over the filling in each muffin cup. Make sure to fill them just to the top but don’t overfill or it may spill over while baking. Looking at those cups filled to the brim with tasty ingredients is oddly satisfying and gets you one step closer to a delicious breakfast.
Step 5: Bake the Breakfast Cups
Slide the muffin tin into your preheated oven and bake for around 20 minutes. You’ll know they’re done when the eggs have set completely and are slightly puffed. Let the cups cool for at least five minutes before removing them; this resting time helps them firm up and makes handling easier.
Step 6: Add Your Favorite Toppings
This step is optional but highly recommended. A dollop of sour cream adds creamy tang, while a spoonful of salsa brightens and livens up the flavors. Feel free to get creative with your toppings – think fresh cilantro, sliced jalapeños, or even a sprinkle of chopped green onions.
How to Serve Mexican Breakfast Cups Recipe
Garnishes
Garnishes transform your Mexican Breakfast Cups from tasty to utterly irresistible. A spoonful of sour cream or a scattering of fresh cilantro instantly makes them look inviting and adds delightful layers of flavor. A squirt of your favorite salsa adds zest and color, creating a beautiful contrast against the golden baked eggs.
Side Dishes
Pairing these breakfast cups with simple side dishes can make for a well-rounded meal. Fresh fruit salad offers a refreshing and sweet balance, while warm tortillas let you wrap the cups for a fun handheld treat. A side of black beans or sliced tomatoes with lime can bring additional authenticity and nutrition to your plate.
Creative Ways to Present
Serving these Mexican Breakfast Cups on a vibrant platter with colorful plates really sets a festive tone. For brunch parties, arrange them on tiered stands alongside dips and salsas. You can also stuff the cups into halved bell peppers before baking for a more eye-catching presentation or sprinkle some crumbled queso fresco on top for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
These breakfast cups keep wonderfully in the fridge for up to 3 days. Store them in an airtight container to maintain moisture and freshness. They make grabbing a quick, nutritious breakfast or snack effortless on busy mornings.
Freezing
If you want to enjoy Mexican Breakfast Cups Recipe anytime, freezing is your friend. Cool the cups completely, then freeze them in a single layer on a tray before transferring to a freezer bag. This way, they won’t stick together, and you can grab just the number you need later. They’ll keep well frozen for up to a month.
Reheating
To reheat, simply microwave the cups on medium power for about 60-90 seconds or until warmed through. Alternatively, you can warm them in a preheated oven at 350°F (175°C) for 10-15 minutes for a crispier texture. Reheating brings back their fresh-baked charm in just minutes.
FAQs
Can I make these Mexican Breakfast Cups recipe vegetarian?
Absolutely! Simply omit the bacon, and you can add extra veggies like diced bell peppers or mushrooms for more texture and flavor. These cups are versatile and easy to customize according to your preferences.
What if I don’t have a muffin tin?
You can use a small baking dish and pour the filling evenly to create a casserole-like dish. Just adjust baking time accordingly and slice into squares instead of removing individual cups.
Can I substitute cheddar cheese with another type?
Yes! Monterey Jack or pepper jack both work beautifully, adding a creamy melt and mild spice. Even a Mexican blend cheese would be perfect and enhance that authentic flavor.
Is it okay to prepare the filling the night before?
Sure! You can prepare and refrigerate the filling the night before, but be sure to pat the beans dry just before assembling to avoid excess moisture affecting the cups’ texture.
How spicy are these breakfast cups?
The heat level depends on your use of hot sauce. You can leave it out for a mild version or add more for a spicy kick. It’s wonderfully customizable to your taste!
Final Thoughts
You really can’t go wrong with the Mexican Breakfast Cups Recipe as it brings together comfort, flavor, and nutrition in a fun and portable form. Whether you’re making them for a hungry family breakfast or a casual brunch with friends, they are guaranteed to impress and delight. Give this recipe a try, and I promise it will quickly become a beloved staple in your kitchen!
Print
Mexican Breakfast Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Breakfast Cups are a delicious and convenient morning meal featuring a flavorful filling of black beans, avocado, corn, bacon, and cheddar cheese, all baked inside fluffy eggs. Perfect for meal prep or a quick breakfast, they are topped with optional sour cream and salsa for an extra kick.
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. 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
- For a vegetarian option, omit the bacon or replace it with a plant-based alternative.
- Feel free to customize the filling by adding diced bell peppers or jalapeños for extra heat.
- Make sure to pat the black beans dry to prevent excess moisture from affecting the texture.
- These breakfast cups keep well in the refrigerator for up to 3 days and can be reheated in the microwave.
