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
Scale
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
