Mexican Breakfast Cups Recipe

Step 1

Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.

Step 2

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.

Step 3

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.

Step 4

Pour the egg mixture over the corn mixture in the muffin tin, filling it until each cup is almost full.

Step 5

Bake for 20 minutes. Cool for at least 5 minutes before serving. Optional: Top with sour cream, and salsa.