If you’re searching for a breakfast that packs bold flavor, color, and comfort all in every bite, these Mexican Breakfast Cups will absolutely hit the spot! Imagine zesty chorizo, creamy black beans, and sweet bell peppers tucked beneath a fluffy, cheesy egg layer—all baked until golden and ready to pick up with your hands. They’re fast enough for busy weekday mornings, impressive enough for a brunch spread, and adaptable to almost any taste. Whether you’re meal prepping, feeding a crowd, or wanting something special before a big day, these little cups will infuse your breakfast routine with serious Mexican-inspired flair!
Ingredients You’ll Need
No fancy ingredients here—just simple, hardworking staples that each play a crucial role in making your Mexican Breakfast Cups crave-worthy. Every component is chosen as much for texture and color as for that signature, zesty flavor punch!
- Eggs: The foundation—six large eggs make these cups light, creamy, and packed with satisfying protein.
- Milk: Just a splash of milk keeps the eggs extra fluffy and tender in every bite.
- Cooked chorizo or breakfast sausage: Adds craveable, savory depth—chorizo brings heat and spice, or go milder with sausage.
- Black beans: Rinsed and drained, they give heartiness and a gentle earthy flavor—and boost the fiber!
- Red bell pepper: The pop of color and sweetness balances the spiciness and rounds out the flavor.
- Green onions: Fresh and herby, they brighten up the whole batch.
- Shredded cheddar or Mexican blend cheese: Melty, gooey, and absolutely essential for that irresistible finish.
- Ground cumin: Warm and smoky, this spice is the secret to unmistakable Mexican flavor.
- Salt and black pepper: To taste—these amplify all the vibrant ingredients.
- Nonstick cooking spray: A must! It ensures those cups slide out perfectly, no fuss.
- Optional toppings: Avocado, salsa, cilantro, and sour cream let everyone pile on their favorites for a delicious personalized twist.
How to Make Mexican Breakfast Cups
Step 1: Preheat the Oven and Prepare the Tin
Set your oven to 375°F and let it come to temperature while you get everything else ready. Generously coat your 12-cup muffin tin with nonstick spray—these Mexican Breakfast Cups should pop right out when they’re done!
Step 2: Whisk the Eggs and Seasonings
Crack six large eggs into a mixing bowl and add the milk, cumin, a pinch of salt, and some freshly ground black pepper. Whisk enthusiastically until smooth and blended—this will help the cups bake up light, not rubbery.
Step 3: Mix the Goodies
In a separate bowl, combine your chorizo or breakfast sausage, black beans, diced red bell pepper, and chopped green onions. Toss well so every spoonful gets a bit of everything—this is what makes every bite of the Mexican Breakfast Cups a little celebration.
Step 4: Fill the Muffin Cups
Evenly divide your hearty veggie and sausage mixture among the 12 muffin cups. You want every cup to feel generous and colorful, not sparse!
Step 5: Pour in the Eggs
Carefully pour the whisked egg mixture over the fillings in each cup, filling them about 3/4 of the way up. This ensures there’s a perfect egg-to-filling ratio—and leaves space for glorious cheese.
Step 6: Add Cheese and Bake
Sprinkle the tops with the shredded cheddar or Mexican blend cheese. Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes, or until the eggs are set and just turning golden on top.
Step 7: Cool and Serve
Let the Mexican Breakfast Cups cool in the tin for about 5 minutes before gently running a knife around the edges and popping them out. Top with your choice of avocado, salsa, cilantro, or a dollop of sour cream!
How to Serve Mexican Breakfast Cups
Garnishes
The finishing touches matter—a sprinkle of chopped cilantro, creamy avocado slices, tangy salsa, or a tiny swirl of sour cream add pop, richness, and that extra wow factor that makes each bite of these Mexican Breakfast Cups unforgettable.
Side Dishes
Pair these cups with a fruit salad for brightness, some crisp roasted potatoes for heartiness, or a slice of toasted cornbread for a full-on brunch vibe. Hot sauce or jalapeño slices on the side invite even more kick!
Creative Ways to Present
Nestle your Mexican Breakfast Cups atop a bed of fresh arugula, serve them family-style on a big platter, or line up in festive muffin wrappers for a party. For mini appetites, bake them in mini muffin tins for adorable, two-bite versions.
Make Ahead and Storage
Storing Leftovers
Cool your leftovers to room temperature, then keep them in an airtight container in the fridge for up to 4 days. They’re perfect for popping into lunchboxes or grabbing for a super-fast breakfast on the go.
Freezing
Place fully cooled Mexican Breakfast Cups on a baking sheet, freeze until firm, then move to a zip-top bag or container for up to 2 months. They don’t stick together, making it easy to grab just what you need!
Reheating
Just pop a cup or two into the microwave (about 30-40 seconds each) or the toaster oven until hot in the center. If reheating from frozen, add an extra minute or two. They won’t lose their flavor or texture—just be careful not to overcook and dry them out!
FAQs
Can I make these Mexican Breakfast Cups vegetarian?
Absolutely! Just leave out the chorizo or swap in a vegetarian sausage or extra beans. The spices, veggies, and cheese keep it just as flavorful.
Can I use a different cheese?
Definitely—Monterey Jack, pepper jack, or even a little crumbled cotija work great here. Whatever melts well and adds that savory richness makes these cups shine.
How do I prevent sticking if I don’t have nonstick spray?
If you’re out of spray, brush the muffin cups generously with oil or melted butter. Silicone muffin pans are also fantastic for easy release.
Can I prep the filling the night before?
Yes! Chop the veggies and mix with the cooked meat and beans, then refrigerate overnight. In the morning, just whisk the eggs, assemble, and bake fresh.
Can I double the recipe for a crowd?
Of course! This recipe scales beautifully—just use two muffin pans and plan for an extra couple minutes in the oven if they’re both baking at once.
Final Thoughts
If your breakfast routine could use a wake-up call, these Mexican Breakfast Cups are it! They’re easy, customizable, and totally delicious—so go on, whip up a batch and see how they liven up your mornings. I have a feeling they’ll become a new favorite at your table, too!
Print
Mexican Breakfast Cups Recipe
- Total Time: 30 minutes
- Yield: 6 servings (2 cups per serving) 1x
- Diet: Non-Vegetarian
Description
These Mexican Breakfast Cups are a delicious and easy-to-make breakfast option that can be enjoyed on busy mornings or prepped ahead for a quick meal. Packed with flavorful ingredients like chorizo, black beans, and bell peppers, these baked egg cups are a satisfying way to start your day.
Ingredients
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Filling:
- 1/2 cup cooked chorizo or breakfast sausage
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar or Mexican blend cheese
- Nonstick cooking spray
- Optional toppings: avocado, salsa, cilantro, sour cream
Instructions
- Preheat the Oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, cumin, salt, and pepper until well combined.
- Prepare Filling: In another bowl, mix the cooked chorizo, black beans, bell pepper, and green onions. Evenly divide the mixture among the muffin cups.
- Assemble: Pour the egg mixture over the filling, filling each cup about 3/4 full. Sprinkle the tops with shredded cheese.
- Bake: Bake for 18–22 minutes, or until the egg cups are set and slightly golden.
- Serve: Let cool for 5 minutes before removing from the tin. Serve warm with optional toppings like avocado, salsa, or sour cream.
Notes
- These can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave or toaster oven.
- Swap chorizo for turkey sausage or omit for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 cups
- Calories: 230
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 210 mg
