Mexican Breakfast Cups Recipe
Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.
Servings: 12 servings
Calories: 138kcal
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.
Video
Nutrition
Serving: 1egg cup | Calories: 138kcal | Carbohydrates: 6.5g | Protein: 9.8g | Fat: 8.6g | Saturated Fat: 3g | Fiber: 1.4g