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

Description

This vibrant and protein-packed Mexican Breakfast Cups recipe is the perfect balance of savory, cheesy, and flavorful ingredients. These portable breakfast treats are loaded with black beans, avocado, corn, and bacon, making them a nutrient-rich meal to start your day or enjoy on-the-go. Topped with optional sour cream or salsa, they bring an exciting, Mexican-inspired twist to your breakfast table.

Ingredients

Units Scale

Filling

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

Egg Mixture

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

Optional Toppings

Sour cream
Salsa

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Instructions

Preheat the oven
Preheat the oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray or line the muffin cups with liners for easy removal and cleanup.
Prepare the filling
In a large bowl, add the black beans and use a paper towel to lightly pat them dry to remove any excess moisture. Then add the chopped avocado, corn, cooked bacon bits, and shredded cheddar cheese. Mix the ingredients gently to combine. Using a spoon, divide the mixture evenly into the prepared muffin tin cups, allowing for an even filling in each cup.
Make the egg mixture
In another large bowl, whisk together the eggs, milk, hot sauce (if using), salt, and black pepper until the mixture is well combined. For easier pouring, you may transfer the egg mixture to a large measuring cup.
Assemble the cups
Pour the prepared egg mixture over the filling in the muffin tin, ensuring each cup is filled almost to the top but not overflowing. This ensures even cooking and space for the egg to expand as it bakes.
Bake and cool
Place the muffin tin in the preheated oven and bake for 20 minutes or until the eggs are fully set and cooked through. Remove the muffin tin from the oven and let the breakfast cups cool in the tin for at least 5 minutes before carefully removing them.
Serve and enjoy
Serve the Mexican Breakfast Cups warm. For added flavor, optionally top them with sour cream and salsa before serving.

Notes

You can substitute cheddar cheese with pepper jack cheese for a spicier kick.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These cups can be reheated quickly in the microwave.
To make this recipe vegetarian, simply omit the bacon or substitute it with vegetarian bacon or plant-based sausage crumbles.
These breakfast cups can be frozen for meal prep. Let them cool completely, then wrap them individually in plastic wrap or foil and freeze. Reheat directly from frozen in the microwave.

Nutrition

Serving Size: 1 breakfast cup
Calories: 150
Sugar: 2g
Sodium: 240mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 8g
Cholesterol: 140mg