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
Scale
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
