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5 from 2 votes

Mexican Breakfast Cups Recipe

Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, brunch
Cuisine: American, Mexican
Keyword: egg cups, egg muffins, mexican breakfast cups
Servings: 12 servings
Calories: 138kcal
Author: Amanda Finks


  • 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


  • 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.



Serving: 1egg cup | Calories: 138kcal | Carbohydrates: 6.5g | Protein: 9.8g | Fat: 8.6g | Saturated Fat: 3g | Fiber: 1.4g