If you are looking for a fun, flavorful, and easy-to-make breakfast that will brighten your morning, this Mexican Breakfast Cups Recipe is an absolute must-try. Bursting with vibrant colors and lively flavors, these individual egg cups mix creamy avocado, smoky bacon, fresh corn, and hearty black beans into every bite. This recipe is perfect for busy weekdays or leisurely weekend brunches, delivering a satisfying start that feels indulgent without any fuss.
Ingredients You’ll Need
Simple ingredients make these Mexican Breakfast Cups stand out, each bringing its own beautiful note of texture, color, and flavor. From creamy avocado to sharp cheddar and smoky bacon, everything comes together effortlessly.
- Black beans: Rinsed and drained to add protein and a soft, earthy touch.
- Ripe Hass avocado: Peeled and chopped for creamy richness that balances the spices.
- Frozen corn kernels: A burst of sweetness and crunch to brighten each bite.
- Cooked bacon bits: Crispy and smoky, they bring a wonderful savory depth.
- Shredded cheddar cheese: Adds melty, cheesy goodness that ties everything together.
- Large eggs: The binding star that sets into the perfect fluffy base.
- Milk: Keeps the eggs tender and moist during baking.
- Hot sauce (optional): A little heat to awaken your palate, adjust as you prefer.
- Salt and ground black pepper: Essential seasonings to enhance all the flavors.
- Sour cream: For topping, lending a cool, tangy contrast.
- Salsa: Fresh or jarred, it adds vibrant, zesty brightness right before serving.
How to Make Mexican Breakfast Cups Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). This step is key so the oven is ready to bake your breakfast cups to perfection. Next, get your muffin tin ready—either spray it with cooking spray for easy release or line it with muffin liners. This keeps cleanup simple and presentation charming.
Step 2: Mix the Filling Ingredients
In a large mixing bowl, place the drained and rinsed black beans, then pat them dry to avoid a soggy texture. Add the chopped avocado, corn kernels, bacon bits, and shredded cheddar cheese. Gently stir just enough to distribute everything evenly, so every cup gets a balanced spoonful of goodness.
Step 3: Whisk Together the Egg Mixture
In a separate bowl, crack all ten eggs and pour in your milk of choice. Add optional hot sauce for a hint of spice along with salt and freshly ground pepper. Whisk thoroughly until the mixture is uniform and slightly frothy—that little air you incorporate now will make the eggs delightfully fluffy once baked.
Step 4: Assemble the Cups
Carefully spoon the filling mixture into each muffin cup, filling them about halfway. Then slowly pour the egg mixture on top, almost filling the cups but leaving just enough space to prevent overflow as the eggs puff up while baking.
Step 5: Bake to Perfection
Place your muffin tin in the preheated oven and bake for approximately 20 minutes. You want the eggs to set fully so the cups hold their shape without being dry. Once baked through, take them out and let them sit for 5 minutes; this resting time allows the flavors to meld and makes them easier to remove.
Step 6: Add Toppings and Enjoy
Before serving, add your favorite dollop of sour cream and a spoonful of salsa. These toppings infuse creaminess and vibrant zest, elevating each bite and highlighting the lovely Mexican-inspired flavors.
How to Serve Mexican Breakfast Cups Recipe
Garnishes
A simple scoop of cool sour cream and some fresh salsa brighten these breakfast cups beautifully. You can also try chopped cilantro, diced tomatoes, or sliced jalapeños for added freshness and a little kick.
Side Dishes
These breakfast cups pair wonderfully with a crisp side salad or fresh fruit bowl for a light contrast. For a heartier meal, serve them alongside warm tortillas or refried beans to keep the Mexican theme deliciously consistent.
Creative Ways to Present
Try serving these in colorful muffin liners to make your breakfast table pop! Arrange them on a rustic wooden board with small bowls of toppings so everyone can customize their own. They also make fantastic grab-and-go portions for busy mornings or packed brunches with friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Breakfast Cups in an airtight container in the refrigerator for up to 3 days. This makes for a quick and tasty breakfast or snack when you’re short on time.
Freezing
These breakfast cups freeze beautifully. Place cooled cups in a single layer on a baking sheet to freeze individually before transferring them to a freezer bag. They can last up to 2 months frozen and are perfect for meal prepping.
Reheating
Reheat frozen or refrigerated cups in the microwave for about 60 to 90 seconds until warmed through. For a bit of extra crispness, pop them in a toaster oven at 350°F for about 10 minutes.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon bits and consider adding diced bell peppers or sautéed mushrooms for an extra veggie boost.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels work wonderfully in this recipe and add a sweet, juicy crunch—just be sure to cook them slightly before mixing to soften.
Is this recipe gluten-free?
Yes, this Mexican Breakfast Cups Recipe is naturally gluten-free, making it a great option for those avoiding gluten.
How spicy should the hot sauce be?
The hot sauce quantity is totally up to your preference. Start with one tablespoon and add more if you like a bolder kick. It’s optional, so feel free to leave it out as well.
Can I prepare the filling a day ahead?
Yes! You can mix the filling ingredients a day before and store them covered in the fridge. Just add the egg mix and bake fresh for the best texture.
Final Thoughts
This Mexican Breakfast Cups Recipe is a total game-changer for your morning routine. Its vibrant flavors, ease of preparation, and versatility make it a new favorite I’m excited to share. Whether you’re cooking for family, friends, or yourself, these cups bring warmth and joy to the table every single time. Give it a try—you won’t regret diving into this sunny, flavorful start to your day!
Print
Mexican Breakfast Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Breakfast Cups are a delicious and convenient way to start your day. Packed with black beans, avocado, corn, bacon, and cheddar cheese, then baked in an egg custard, they offer a flavorful and protein-rich breakfast option. Topped with sour cream and salsa, they bring a perfect balance of creamy, savory, and spicy tastes in every bite. Ideal for meal prep and serving a crowd.
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
- Sour cream
- Salsa
Instructions
- Preheat Oven and Prepare Muffin Tin: 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.
- Mix Filling Ingredients: 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.
- Prepare 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 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 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.
- Add Toppings and Serve: Add a dollop of sour cream, some salsa, or any other topping of your choice for extra flavor before enjoying.
Notes
- For a vegetarian version, omit bacon and add extra vegetables like diced bell peppers or spinach.
- Use any cheese of your preference such as Monterey Jack or pepper jack for a spicy twist.
- You can prepare these cups in advance and refrigerate; reheat in the microwave before serving.
- If you desire a milder flavor, skip the hot sauce or adjust to your taste.
- Ensure eggs are fully cooked to avoid runny centers.
