Can I make these without avocado?

Absolutely! The avocado adds creaminess, but you can omit it or replace it with diced bell peppers, spinach, or mushrooms for a different flavor profile. The eggs will still bind everything together beautifully.

Why did my breakfast cups collapse after baking?

Breakfast cups typically sink a bit as they cool, which is normal. However, major collapse usually happens if they're undercooked or have too much moisture. Make sure to pat those beans dry and bake until the centers are completely set.

Can I use egg whites instead of whole eggs?

Yes! Replace the 10 whole eggs with about 2.5 cups of egg whites. The texture will be slightly different, but they'll still be delicious and even lower in calories.

How can I prevent the avocado from browning?

The acidity from the hot sauce helps prevent browning, but if you're skipping that ingredient, try tossing the diced avocado with a little lemon juice before adding it to the mixture. Once baked and enclosed in the egg mixture, browning becomes less of an issue.

Mexican Breakfast Cups Recipe

Name: Mexican Breakfast Cups Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 cup canned black beans, drained and rinsed; 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 of choice); Optional: 1-2 tbsp hot sauce; 1 tsp salt; 1/2 tsp ground black pepper; Sour cream; Salsa

These Mexican Breakfast Cups are the ultimate morning game-changer! Packed with protein, veggies, and bold flavors, these portable breakfast cups combine all your favorite Mexican-inspired ingredients into convenient, grab-and-go portions. They’re incredibly satisfying without being heavy, making them perfect for busy mornings, weekend brunches, or meal prep for the week ahead.

Why You’ll Love This Recipe

Time-Saver: Prep these cups in just 10 minutes, then let your oven do the rest! Perfect for those mornings when you’re rushing out the door.
Customizable: Think of this recipe as your breakfast canvas. Don’t like avocado? Skip it! Want more spice? Go for it! These cups adapt to your taste preferences.
Meal-Prep Friendly: Make a batch on Sunday and enjoy stress-free breakfasts all week. Your future self will thank you!
Family-Pleaser: These cups appeal to both kids and adults. The muffin format makes them fun to eat, while the protein-packed ingredients keep everyone satisfied until lunch.

Ingredients You’ll Need

Black beans: Provides plant-based protein and fiber. Make sure to drain and pat them dry to prevent soggy cups.
Avocado: Adds creaminess and healthy fats. Choose one that’s ripe but still firm enough to dice.
Corn kernels: Sweet little pops of flavor and texture. Frozen works perfectly here – no need to thaw first.
Bacon bits: Brings that irresistible smoky flavor. Use pre-cooked bacon for convenience or cook your own for extra flavor control.
Cheddar cheese: Creates those delightful melty pockets throughout each cup. Feel free to experiment with different cheeses.
Eggs: The binding agent that holds everything together while delivering protein. Use large eggs for consistent results.
Milk: Helps create a fluffy texture in the egg mixture. Any type works, from skim to oat milk.
Hot sauce: Optional but highly recommended for that kick of heat. Adjust according to your spice tolerance.
Salt and pepper: Enhances all the other flavors. Don’t skimp here!
Optional toppings: Sour cream and salsa provide cooling creaminess and acidic punch, respectively.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Version

Skip the bacon and add extra black beans or swap in vegetarian chorizo crumbles for protein.

Keto-Friendly Adaptation

Replace the black beans and corn with bell peppers and spinach to reduce carbs while keeping the flavor interesting.

Mediterranean Twist

Substitute feta for cheddar, add spinach instead of corn, and mix in chopped olives and sun-dried tomatoes.

Heat Lovers’ Version

Add diced jalapeños or green chilies to the vegetable mixture and use pepper jack cheese instead of cheddar.

How to Make Mexican Breakfast Cups

Step 1: Prepare Your Base

Preheat your oven to 375°F. Give your muffin tin a good spray with cooking spray, or use muffin liners if you prefer easier cleanup. In a large bowl, combine the black beans (patted dry), chopped avocado, corn, bacon bits, and shredded cheese. Mix gently to avoid mashing the avocado, then divide this mixture evenly among the muffin cups.

Step 2: Mix Your Egg Mixture

In another bowl, whisk together the eggs, milk, hot sauce (if using), salt, and pepper until well combined. For easier pouring, transfer this mixture to a large measuring cup with a spout.

Step 3: Assemble and Bake

Carefully pour the egg mixture over your veggie-bacon-cheese base in each muffin cup. Fill until they’re about 90% full, leaving a little room for rising. Slide the tin into your preheated oven and bake for 20 minutes, or until the eggs are set and the tops are just beginning to turn golden.

Step 4: Cool and Serve

Allow the breakfast cups to cool in the tin for at least 5 minutes. This cooling period helps them set up properly and makes removal easier. Once cooled slightly, run a knife around the edges and lift them out. Top with sour cream and salsa if desired, and enjoy!

Pro Tips for Making the Recipe

Don’t Skip Drying the Beans: Excess moisture is the enemy of perfectly textured breakfast cups, so take that extra minute to pat the beans dry.
Watch Your Fill Level: Fill the muffin cups about 90% full – they’ll rise slightly but shouldn’t overflow if properly filled.
Test for Doneness: Insert a toothpick into the center of a cup. If it comes out clean with no runny egg, they’re done.
Let Them Rest: The 5-minute cooling period isn’t just to prevent burnt tongues – it allows the eggs to set up properly for easier removal from the tin.
Silicone Muffin Tins: If you have one, a silicone muffin tin makes removal incredibly easy with no sticking.

How to Serve

Breakfast Spread

Create a breakfast board with these cups as the centerpiece, surrounded by fresh fruit, yogurt, and toast for a weekend brunch that will impress.

Grab-and-Go

Wrap a breakfast cup in a paper towel and take it with you for a protein-packed breakfast on busy mornings.

Mexican Breakfast Feast

Serve alongside warm tortillas, extra salsa, guacamole, and a side of refried beans for a complete Mexican-inspired breakfast.

Simple Pair

These cups taste amazing with a simple side of fresh fruit and a hot cup of coffee or tea.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking.

Freezing

These freeze beautifully! Wrap each cup individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months.

Reheating

From refrigerated: Microwave for 30-45 seconds until heated through.
From frozen: Thaw overnight in the refrigerator, then microwave for 30-45 seconds, or reheat directly from frozen for 1-2 minutes.

For best results when reheating, wrap the breakfast cup in a slightly damp paper towel to prevent it from drying out.

FAQs

Can I make these without avocado?

Absolutely! The avocado adds creaminess, but you can omit it or replace it with diced bell peppers, spinach, or mushrooms for a different flavor profile. The eggs will still bind everything together beautifully.
Why did my breakfast cups collapse after baking?

Breakfast cups typically sink a bit as they cool, which is normal. However, major collapse usually happens if they’re undercooked or have too much moisture. Make sure to pat those beans dry and bake until the centers are completely set.
Can I use egg whites instead of whole eggs?

Yes! Replace the 10 whole eggs with about 2.5 cups of egg whites. The texture will be slightly different, but they’ll still be delicious and even lower in calories.
How can I prevent the avocado from browning?

The acidity from the hot sauce helps prevent browning, but if you’re skipping that ingredient, try tossing the diced avocado with a little lemon juice before adding it to the mixture. Once baked and enclosed in the egg mixture, browning becomes less of an issue.

Final Thoughts

These Mexican Breakfast Cups are the perfect solution for hectic mornings when you still want something nutritious and satisfying. They’re endlessly adaptable to your tastes and what you have on hand, making them a reliable go-to recipe that never gets boring. Whether you’re feeding a family, meal prepping for one, or hosting a brunch, these protein-packed little powerhouses deliver big flavor with minimal effort. Give them a try – your morning routine will never be the same!