Mexican Breakfast Cups

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Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.

2 stacked Mexican Breakfast Cups

Mexican breakfast cups are a great make ahead meal that you can grab-and-go for breakfast all week.  Or, these would also be a great option for feeding a crowd.

Bacon, cheese, corn, black beans, and avocado go into a muffin tin.  An egg mixture that’s been kicked up with hot sauce gets poured over the Mexican blend.  Then, it all gets baked for about 20 minutes.  As the eggs cook, they puff up, bind everything together, and combine all the flavors.  Man, these things are good!

2 Mexican Breakfast Cups on a white plate.  One is cut in half.

For make ahead breakfasts (or any leftovers), remove the breakfast cups from the muffin tin and store them in a sealed container in the refrigerator.  When you’re ready to reheat them, wrap the individual egg muffins in a paper towel.  Place them on a microwave safe plate with the paper towel seam side down.  Microwave for 10 seconds at a time.  Lightly tap the top of the paper towel.  When it starts to feel warm, flip the egg muffin over and microwave for another  5 to 10 seconds.  In my microwave, it only takes a total of 25 seconds to reheat one of these breakfast cups.

You want to be sure not to microwave these too long because that will result in tough, rubbery eggs.

3 Mexican Breakfast Cups on a white plate

Personally, I’m into spicy foods.  When I made this recipe, I only used 1 tablespoon of hot sauce.  This gave the egg muffins a little bit of a kick, but I thought they could use a little more.  Next time I will definitely use two tablespoons of hot sauce.

However, if you’re not a fan of spicy foods, you can omit the hot sauce.  These will still be delicious without it.

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2 mexican egg muffins on a white plate. one is cut in half.

Mexican Breakfast Cups Recipe

4.67 from 3 votes
Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Video

Servings 12 servings
Calories 138 kcal

Ingredients
 

  • 1/2 cup drained and rinsed canned black beans
  • 1 ripe Hass Avocado peel and seed removed, chopped
  • 1 cup frozen corn kernels
  • 1/2 cup cooked bacon bits or crumbled bacon pieces
  • 1/2 cup shredded cheddar cheese
  • 10 large eggs
  • 1/4 cup skim milk or any milk
  • Optional: 1 - 2 tbsp. hot sauce
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • Optional toppings: sour cream salsa

Instructions

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

Nutrition

Serving: 1egg cup | Calories: 138kcal | Carbohydrates: 6.5g | Protein: 9.8g | Fat: 8.6g | Saturated Fat: 3g | Fiber: 1.4g
Course Breakfast, brunch
Keyword egg cups, egg muffins, mexican breakfast cups
Cuisine American, Mexican
Author Amanda Finks

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Comments

  1. 4 stars
    I made these this morning. I didn’t have avocado so I left that out, and I used diced ham instead of bacon. I added salsa and sour cream, and a little guacamole to fill in for the avocado. Yummy. I’m putting the leftovers in the freezer to eat later.

  2. I liked the base of this recipe when I read it but my first question with it was…where is the Mexican flavor in it? Maybe it’s just me but I couldn’t see what was making it Mexican. So..immediately modified it to replace the bacon with chorizo, sautéed corn(I used fresh) off the cob to carmalize it and diced jalenpeno and red bell pepper and then mixed all the vegetables in traditional Mexican spices of chili powder, cumin and coriander. Then mixed in the Chorizo. With the additional heat from the jalapeno and chorizo…the 1 tb of hot sauce(I used sriracha) in the eggs was enough.

  3. 5 stars
    Thank you, thank you! I happened across this recipe and had everything I needed on hand. They are so delicious. I was worried they would be rubbery but they came out of the oven like little savory egg custards. So delicious and creamy with the cheese and avocado. These will be fantastic to have around for a grab and go breakfast…or lunch…or dinner…or just cause I want one because they are wonderful. Thank you!

  4. Hello! I stumbled upon this post and am wondering how long you can reheat these cups for. I’m interested in making them for a make-ahead meal and am curious. Thanks!

  5. These Mexican egg cups look great. I wonder if they can be made ahead and warmed since I’m going to have a houseful!

    1. Yes. I make these for myself and my husband so we always have some left over which I reheat through the week. I like to wrap one up in a paper towel, like a burrito. Then, microwave it on low for a few seconds until it’s warm. And, seriously, they only take a few seconds.

  6. I love the idea of having these egg cups for breakfast! I have to make the recipe – they look so super simple and quick to make.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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