Mexican breakfast cups are a great make ahead meal full of eggs and Mexican flavors.
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!
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.
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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Mexican Breakfast Cups Recipe
Video
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.
I’m planning to make this recipe for a brunch but instead of muffins I would like to bake in a 9×13 casserole baking dish and doubling the recipie 2X. How long would I need to bake at 375?
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.
Have you tried making these in an Instant Pot with egg-bite cups? If so, what are the cooking times? Thank you
Is it possible to freeze the Mexican breakfast cups?
Yes,they can be frozen.
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.
That sounds awesome.
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!
Hi! Are these regular size muffins (12) or mini’s?
I have frozen these, defrosted in fridge overnight and reheated in microwave. Still tasty
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!
These Mexican egg cups look great. I wonder if they can be made ahead and warmed since I’m going to have a houseful!
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.
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.
Egg cups for breakfast are perfect for a busy morning. I love the Mexican spices, I will be making these soon!