This Mexican Breakfast Cups Recipe is your ticket to a vibrant, flavorful, and super-easy morning meal! Picture fluffy eggs, spicy chorizo, creamy cheese, and bright veggies coming together in handheld cups that are as gorgeous as they are delicious. Whether you’re feeding a crowd, prepping your week, or spicing up a regular weekend brunch, this dish promises a punch of color and taste in every bite. Plus, these little cups are naturally gluten-free, protein-packed, and totally customizable. Trust me, after just one batch, you’ll see why the Mexican Breakfast Cups Recipe is about to become your new breakfast staple!
Ingredients You’ll Need
What I love most about this ingredient list is how each element brings its own magic—spicy, creamy, hearty, or fresh! These simple pantry and fridge staples work together to deliver unbeatable flavor, texture, and color in every breakfast cup. Here’s what you’ll need:
- 8 large eggs: The essential base for your fluffy, protein-rich cups—use the freshest eggs you can for best results.
- ½ cup milk: Adds creaminess and helps the eggs stay soft and tender as they bake.
- 1 cup cooked chorizo or seasoned breakfast sausage: Brings spicy, savory flavor—chorizo is classic, but sausage swaps work too!
- ½ cup black beans, drained and rinsed: Adds heartiness, protein, and a subtle earthy flavor (plus fiber to keep you full).
- ½ cup diced tomatoes: Lends juiciness and bright, fresh color to the cups without being watery.
- ¼ cup chopped green onions: Offers a mild onion bite and a lovely green pop throughout every cup.
- ½ cup shredded pepper jack or cheddar cheese: Melts into creamy, gooey pockets—pepper jack brings heat, cheddar gives classic richness.
- 1 teaspoon ground cumin: Adds gentle warmth and a signature earthy, smoky note to the flavor profile.
- ½ teaspoon chili powder: Boosts color and gives a little kick without overwhelming the other flavors.
- ½ teaspoon salt: Enhances the overall taste—don’t skip it.
- ¼ teaspoon black pepper: Just enough for a mellow, peppery finish.
- Nonstick cooking spray: Keeps your breakfast cups from sticking—essential for easy release!
- Chopped cilantro and avocado (optional): For a fresh, colorful, and creamy finishing touch on top.
How to Make Mexican Breakfast Cups Recipe
Step 1: Prepare Your Muffin Tin and Preheat the Oven
Start by preheating your oven to 375°F. Next, grab your trusty 12-cup muffin tin and give each cup a generous coating of nonstick cooking spray. This step is super important—nobody wants precious breakfast cups sticking to the pan!
Step 2: Mix the Eggs and Spices
Crack the eggs into a large mixing bowl, then pour in the milk. Give it all a good whisk until blended and fluffy. Sprinkle in your ground cumin, chili powder, salt, and black pepper. This is where the base of your Mexican Breakfast Cups Recipe gets its flavor, so don’t be shy with your seasoning!
Step 3: Add the Heartier Ingredients
Stir your cooked chorizo or sausage, black beans, diced tomatoes, chopped green onions, and shredded cheese into the egg mixture. Make sure everything is evenly combined so each cup has a bit of everything—this gives every bite a burst of flavor and texture!
Step 4: Fill the Muffin Cups
With a ladle or large spoon, carefully pour the mixture into your prepared muffin tin, filling each cup about three-quarters of the way. Leave a little space for them to puff up as they bake. Don’t worry about being perfect—they’ll still taste delicious!
Step 5: Bake Until Set
Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. They’re done when they look puffed and the centers are set (a toothpick should come out clean). Your kitchen will smell incredible—resist the urge to take them out too early so you get that nice golden top!
Step 6: Cool & Serve
Let the Mexican Breakfast Cups Recipe cool in the pan for a few minutes. Then, carefully run a butter knife around the edge of each cup and pop them out. Serve warm with your choice of chopped cilantro and creamy avocado on top for that ultimate finish.
How to Serve Mexican Breakfast Cups Recipe
Garnishes
Sprinkle a handful of chopped cilantro or add a fan of sliced avocado to each breakfast cup. If you love a little zest, add a squeeze of lime or a dollop of salsa for even more Mexican flair. The fresh garnishes aren’t just pretty—they brighten up the rich flavors beautifully.
Side Dishes
Pair your Mexican Breakfast Cups Recipe with crispy roasted potatoes, a fresh fruit salad, or fluffy warm tortillas for an extra hearty breakfast. If you want to go super traditional, some refried beans or a side of pico de gallo are fantastic too!
Creative Ways to Present
Arrange the breakfast cups on a big platter lined with greens for brunch parties, or stack them in a tower for a fun grab-and-go buffet setup! You can even tuck a cup into a warm tortilla for a handheld breakfast taco moment—customize with any of your favorite toppings or hot sauces.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop them into an airtight container and refrigerate. The Mexican Breakfast Cups Recipe will keep in the fridge for up to four days and are just as tasty on busy weekday mornings as they are fresh out of the oven.
Freezing
Want to get way ahead on meal prep? Let your breakfast cups cool completely, then wrap them individually in plastic wrap or foil and freeze in a zip-top bag. They’ll stay fresh for up to two months—just what you need for those extra-hectic days!
Reheating
For a quick breakfast, unwrap a cup and microwave it for 30 to 45 seconds until hot. If you have a batch, warm them all in a 350°F oven for about 10 minutes. They reheat beautifully and keep their fluffy, satisfying texture.
FAQs
Can I make the Mexican Breakfast Cups Recipe without chorizo?
Absolutely! Swap the chorizo for any cooked breakfast sausage, ground turkey, or even vegetarian sausage crumbles. You’ll still get all the delicious flavors and protein, minus the spice or pork if you prefer.
How do I keep the cups from sticking to the pan?
Generous use of nonstick cooking spray is key! Make sure every muffin cup is well coated before adding your mixture, and let the cups cool for a couple of minutes after baking before removing them.
Can I use other vegetables in this recipe?
Definitely. Feel free to swap or add in chopped bell peppers, jalapeños, or even a handful of spinach to the mix. This Mexican Breakfast Cups Recipe is super flexible and welcomes your favorite veggies!
Are these breakfast cups gluten-free?
Yes! The ingredient list is naturally gluten-free as long as your chorizo or sausage is wheat-free. Always double-check any packaged ingredients just to be safe.
Can I double or halve the recipe?
Absolutely—double the recipe to feed a crowd, or halve it if you’re just cooking for a couple of people. Baking time may vary slightly if you’re using different-sized pans, so keep an eye on them near the end of baking.
Final Thoughts
If you’re looking for a breakfast that’s easy, satisfying, and bursting with flavor, this Mexican Breakfast Cups Recipe truly delivers. It’s the kind of crowd-pleaser you’ll make again and again for cozy mornings, busy weekdays, or weekend brunches. Give it a try and get ready to fall in love with breakfast all over again!
Print
Mexican Breakfast Cups Recipe
- Total Time: 30 minutes
- Yield: 12 breakfast cups 1x
- Diet: Non-Vegetarian
Description
These Mexican Breakfast Cups are a delicious and convenient way to enjoy a hearty breakfast. Packed with chorizo, black beans, and cheese, these flavorful egg cups are perfect for meal prep or a grab-and-go morning meal.
Ingredients
Egg Mixture:
- 8 large eggs
- ½ cup milk
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Fillings:
- 1 cup cooked chorizo or seasoned breakfast sausage
- ½ cup black beans (drained and rinsed)
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ½ cup shredded pepper jack or cheddar cheese
Optional Toppings:
- Chopped cilantro
- Avocado
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper.
- Add Fillings: Stir in cooked chorizo, black beans, tomatoes, green onions, and cheese. Pour mixture into muffin cups.
- Bake: Bake for 18–22 minutes until set. Let cool before serving.
- Enjoy: Top with cilantro and avocado if desired. Serve warm.
Notes
- Make ahead and store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30–45 seconds.
- Swap chorizo with ground turkey or vegetarian sausage for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 145mg
